Psomi me Skordo — Knoblauch-Fladenbrot mit Kräutersalz

Psomi me Skordo — Garlic Flatbread with Herb Salt

PREPARATION

10 min

COOKING TIME

12 min

PERSONS

4-6

Ingredients

  • 4 flatbreads (pita) or ciabatta
  • 100 ml olive oil (Crete-Manufacture)
  • 1 tsp oregano (Crete-Manufacture)
  • 2 tbsp herbal salt (Crete-Manufacture)
  • 4-5 cloves of garlic (finely chopped)
  • Optional: fresh oregano

Memories

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 herbal salt — 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 for 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:
Sauté garlic in olive oil and season with herbal salt and thyme. Remove from heat as herbs quickly lose their aroma with further heat.

Step 6:
Immediately brush the hot flatbread with the garlic oil and serve warm.

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