Name: Tomato and Onion Flatbread (Ladenia)
Yield: Makes 4 to 6 servings
Cuisine: Greek
Ingredients: freshly ground black pepper; ¼ teaspoon active dry yeast; ½ cup warm water; 1 cup drained grated fresh tomatoes (see Note) or ⅔ cup drained canned diced tomatoes; 1–2 teaspoons dried savory or oregano, crumbled; 1 large onion, halved and thinly sliced into half-moons; ½ recipe Old Dough Starter; 2–2½ cups all-purpose flour; 1 teaspoon coarse sea salt or kosher salt; About ⅔ cup cold water; 1 cup whole wheat flour; ¼ cup olive oil, plus more for drizzling

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

WHEN women of the islands fire the oven to bake the week’s bread, they also prepare flatbreads, topping them with cheese or seasonal vegetables and herbs and drizzling them with olive oil. More like focaccia than pizza, these breads are found everywhere, in many variations. Ladenia is the flatbread baked on Kimolos, and it is topped with onion and tomatoes.

On other islands, in the winter, people often top these flatbreads with pancetta-like cured pork or with chopped sausage