In the bakeries of Crete, where ovens are fired up at five in the morning, fresh flatbreads stack high. If they are leftover in the afternoon, they are not thrown away. Brushed with olive oil, rubbed with garlic, sprinkled with herb salt, then briefly in the oven. Crispy on the outside, soft on the inside. This is how Cretan cuisine transforms leftovers into something even better.
Directions
Step 1: Mix yeast, sugar, and lukewarm water and let stand for 10 minutes until the yeast foams. This indicates that the yeast is active.
Step 2: Mix flour and sea salt, then add the yeast water and olive oil. Knead into a smooth dough, at least 8 minutes. The dough should be elastic and not sticky.
Step 3: Cover the dough and let it rise in a warm place for 1 hour until it has doubled in size.
Step 4: Roll out the dough and bake it in an oiled pan over medium heat for 3 to 4 minutes on each side until golden brown.
Step 5: Saute garlic in olive oil and season with herb salt and thyme. Remove from heat, herbs quickly lose their aroma with further heat.
Step 6: Immediately brush the hot flatbread with the garlic oil and serve warm.
