Ladopita

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine 300g all-purpose flour, 200ml warm water, 2 tbsp olive oil, and 0.5 tsp salt in a large mixing bowl.

   Ongeveer 2 min

   Tip van de kok: Ensure the water is warm, not hot, to help activate the gluten without cooking the flour.

2. 2

   Stir the ingredients with a sturdy spoon until a shaggy, cohesive dough forms.

   Ongeveer 1 min

3. 3

   Transfer the dough onto a lightly floured work surface.

4. 4

   Knead the dough vigorously for 5-7 minutes until it becomes smooth, elastic, and slightly tacky to the touch.

   Ongeveer 7 min

   Tip van de kok: Avoid adding excessive flour during kneading; the dough should remain pliable and not stiff.

5. 5

   Cover the kneaded dough with a clean kitchen towel and let it rest at room temperature for 15 minutes.

   Ongeveer 15 min

   Tip van de kok: Resting allows the gluten to relax, making the dough easier to roll out thinly.

6. 6

   Preheat your oven to 180°C (350°F).

   Ongeveer 10 min

   Tip van de kok: Preheating ensures the oven reaches the correct temperature for even baking and a crispy crust.

7. 7

   Prepare the filling by combining 0.25 cup olive oil, 2 tbsp all-purpose flour, 0.5 cup water, 0.25 tsp salt, and 0.125 tsp black pepper in a small saucepan.

   Ongeveer 1 min

8. 8

   Whisk the filling mixture constantly over medium heat for 3-5 minutes until it thickens into a smooth, pourable paste.

   Ongeveer 4 min

   Tip van de kok: Continuous whisking prevents lumps and ensures a silky-smooth filling consistency.

9. 9

   Lightly grease a 20-22 cm (8-9 inch) round baking pan with a thin layer of olive oil.

   Ongeveer 1 min

   Tip van de kok: Greasing the pan prevents the pie from sticking and aids in achieving a golden-brown bottom crust.

10. 10

    Divide the rested dough into two equal portions.

11. 11

    On a lightly floured surface, roll out one piece of dough into a very thin circle, slightly larger than your baking pan.

    Ongeveer 2 min

    Tip van de kok: Aim for a translucent, paper-thin dough for an authentic, crispy Ladopita crust.

12. 12

    Carefully transfer the first rolled dough circle into the prepared baking pan, allowing the edges to overhang.

    Ongeveer 1 min

    Tip van de kok: Gently drape the dough to avoid tearing, adjusting it to fit the pan's contours.

13. 13

    Pour the prepared filling evenly over the dough in the pan, spreading it to the edges.

    Ongeveer 1 min

14. 14

    Roll out the second piece of dough into another thin circle, matching the size of the first.

    Ongeveer 2 min

15. 15

    Carefully place the second dough circle over the filling, aligning it with the bottom layer.

    Ongeveer 1 min

16. 16

    Trim any excess dough from the edges and crimp or fold the top and bottom dough layers together to securely seal the pie.

    Ongeveer 2 min

    Tip van de kok: A tight seal prevents the filling from leaking out during baking.

17. 17

    Bake the Ladopita for 30-35 minutes, or until the top crust is beautifully golden brown and visibly crispy.

    Ongeveer 35 min

    Tip van de kok: Keep an eye on the pie towards the end of baking to prevent over-browning.

18. 18

    Remove the Ladopita from the oven and let it cool slightly in the pan before slicing and serving.

    Ongeveer 5 min

    Tip van de kok: Allowing it to cool briefly helps the filling set and makes for cleaner slices.