Greek Flatbread with Tomatoes and Onions (Ladenia)
 
Prep time
Cook time
Total time
 
A delicious recipe from the Greek Islands.
Author:
Recipe type: Bread
Cuisine: Greek
Serves: serves 12
Ingredients
  • Dough:
  • 1 cup warm water
  • 2¼ tsp. dried yeast
  • 3 cups AP flour
  • 1 tsp. salt
  • ¼ cup olive oil
  • Toppings:
  • 1 lb. ripe grape tomatoes cut in half, or regular tomatoes, diced
  • 1½ cups, red onion, thinly sliced
  • 4 TBSP. olive oil
  • 2 tsp. dried Greek oregano
  • 1 tsp. sea salt
  • --- freshly ground black pepper to taste
Instructions
  1. In a small bowl, combine the warm water with the yeast. Let it sit for about 6 minutes, or until bubbles are formed.
  2. In the bowl of a stand mixer, combine the flour and the salt. With the motor running, add the yeast mixture and ¼ cup of olive oil. Mix until the dough is nice and smooth, adjusting with more flour or water if necessary. Cover the bowl with plastic wrap and let it rest for one hour.
  3. Spread 2 tablespoons of olive oil over the bottom of a 10” x 14” glass or ceramic pan, with high sides.
  4. Punch the dough to deflate it. Stretch it out with your hands, and then place it into the pan. With your fingertips, press the dough down and continue to stretch it until it covers the bottom of the pan. Let it rise again, for half an hour, or until the dough has doubled in size.
  5. In the meanwhile, preheat the oven to 400°F.
  6. Use your fingertips to dimple the dough and make little impressions all over it. In a medium bowl, combine the tomatoes cut in half (or quarters if they are bigger), the sliced onions, the olive oil, the salt, the pepper, and the oregano. Spread the mixture evenly over the dough. Just before baking, drizzle a little extra olive oil over the top.
  7. Bake for 40 – 50 minutes, or until the sides are lightly brown and the dough is cooked through. Remove from the oven and let it rest for a few minutes. Cut into pieces and serve warm, cold, or at room temperature.
Notes
The traditional way to make this recipe is with regular tomatoes, cut in ¾" pieces. If your tomatoes are too watery, cut them and place them in a colander for 15 minutes before mixing them with the onions and olive oil, so some of the liquid is drained.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-flatbread-tomatoes-onions/