Ladenia Kimolou (Λαδένια Κιμώλου)

Ladenia Kimolou is the olive-oil flatbread of Kimolos, with Milos making its own close sister across the water. It is dough pressed into a well-oiled tapsi, covered with ripe tomato, onion, oregano, and more oil, then baked until the bottom is crisp and the top is soft and fragrant.

The oil is not decoration here. It is the method. Oil the pan generously and oil the top generously, because the dough almost fries underneath while the tomato and onion settle into it from above. Use too little and you get dry bread with vegetables on it. Use enough and you get ladenia, named honestly from ladi, oil.

This is nistisimo, fasting food, and nobody needs to improve it with cheese. Eat it warm or at room temperature, cut in squares, with olives or a cucumber beside it. The region is the dish's surname, and Kimolos wrote this one in oil.