Kimolos Ladenia (olive-oil flatbread)

Ingredients

For the dough

• 400 g flour
• 1 sachet (7 g) dried yeast
• 1½ glasses (about 350 ml) lukewarm water
• ½ cup olive oil
• 1 tsp salt

For the topping

• 4-5 ripe tomatoes, sliced
• 2 onions, in rings
• dried oregano
• fresh basil
• mint
• thyme
• salt
• olive oil, to drizzle

Method

1. Mix the flour, yeast, water, oil and salt into a loose, almost pourable dough.
2. Let it rest for 30 minutes.
3. Oil a sheet of baking paper on a tray, pour the dough over it, and spread it out.
4. Cover generously with tomato slices and onion rings.
5. Scatter over the oregano, basil, mint and thyme, and season with salt.
6. Drizzle a little olive oil on top.
7. Leave it near the warming oven to puff up a little.
8. Bake at 180°C for about 30 minutes, until golden.