Ladenia is a traditional, rustic flatbread hailing from the beautiful Cycladic island of Kimolos in Greece. Often described as a Greek-style pizza, Ladenia is a simple yet deeply flavorful dish made with a soft, olive oil-rich dough topped with juicy tomatoes, sweet onions, and fragrant oregano. What sets it apart is the generous use of extra virgin olive oil, giving it a golden, crisp base and rich aroma. This beloved dish is especially popular during the Lenten period, as it contains no dairy or animal products, making it a perfect example of Greek fasting cuisine. Whether enjoyed warm, at room temperature, or even cold, Ladenia captures the essence of island simplicity and Aegean flavor in every bite...
Easy
40 - 45 min
30 x 40 cm
Ingredients
- 250 g lukewarm water
- 7 - 8 g dry yeast
- 1 tsp sugar
- 50 g olive oil
- 1 tsp salt
- 500 g all-purpose flour
- 2 - 3 tomatoes, cut into rounds or slices
- 2 onions, cut into rings or slices
- Oregano
- Salt
- Freshly ground black pepper
- Olive oil for greasing the parchment paper
- Olive oil for drizzling on top
How to
- In a large bowl, mix the lukewarm water, yeast, sugar, and 100 g of flour.
- Let it sit for 15 min until the yeast activates.
- Add the remaining flour, salt, and olive oil, and knead until you have a soft and elastic dough.
- Cover the bowl and let the dough rise for about 1 hour, or until it doubles in size.
- Line a baking pan (about 30 x 40 cm) with parchment paper, grease it with olive oil, and spread the dough evenly.
- Add tomato slices and onion rings on top of the dough.
- Sprinkle with oregano, salt, and pepper, and generously drizzle with olive oil.
- Bake in a preheated oven (set to fan) at 355 οF - 180 οC for 40 – 45 min, or until the top is golden and the crust is well cooked.
- Kimolos Ladenia is ready! It's just as delicious warm, room temperature, or cold!
Note from Greek jar:
Traditional Kimolos Ladenia includes just tomatoes and onions. However, you can also add olives, peppers, or any other ingredients you like.
The amount and ratio of ingredients can be adjusted to your preference.
The size of the pan you use will determine how thin or thick the dough will be.
