Ladenia - Greek Tomato and Onion Flatbread

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 packet (7g) instant yeast 1 packet (7g) instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• For the tomato sauce: For the tomato sauce:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• For the topping: For the topping:
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried basil 1 teaspoon dried basil

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 46g, 6g
• Protein: 7g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
2. 2.
   Add the olive oil and warm water to the dry ingredients. Stir until a soft dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
7. 7.
   Add the diced tomatoes, sugar, salt, and pepper to the saucepan. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
8. 8.
   Remove the dough from the bowl and punch it down to release any air bubbles. Roll it out into a thin rectangular shape and transfer it to a baking sheet lined with parchment paper.
9. 9.
   Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
10. 10.
    Scatter the thinly sliced onions over the tomato sauce.
11. 11.
    Sprinkle the dried oregano, thyme, and basil over the onions.
12. 12.
    Bake in the preheated oven for 20-25 minutes or until the crust is golden and the onions are caramelized.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing.
14. 14.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Onions — Thinly slice the onions to ensure they caramelize evenly during baking.
• Dried herbs — If you prefer, you can use fresh herbs instead of dried. Simply double the amount of fresh herbs called for in the recipe.

Tips & Tricks

• For a crispier crust, preheat your baking sheet in the oven before placing the rolled-out dough on it.
• Experiment with different toppings such as olives, feta cheese, or fresh herbs to customize the flavor of your Ladenia.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
• Leftover Ladenia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for a few minutes before serving.

Serving advice

Ladenia is delicious on its own as a light meal or appetizer. It can also be served alongside a fresh Greek salad for a complete Mediterranean feast. Cut it into squares or wedges and serve warm or at room temperature.

Presentation advice

To enhance the presentation, garnish the Ladenia with a sprinkle of fresh herbs, such as parsley or basil, before serving. The vibrant green color will add a pop of freshness to the dish.