Ladenia (Greek Island Onion and Tomato Flatbread)

Ladenia is a Cycladic flatbread from the island of Kimolos, often called Greece’s answer to pizza, though it predates it by centuries. A soft olive-oil dough is topped simply with tomatoes and onions, then baked until the edges turn crisp.

Ingredients

For the dough

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 teaspoon sugar
• 1 1/4 cups warm water
• 1/4 cup olive oil

For the topping

• 3 ripe tomatoes, sliced
• 1 large onion, thinly sliced
• 1/3 cup olive oil
• 1 teaspoon dried oregano
• Salt, to taste

Instructions

1. Activate the yeast
   Dissolve the yeast and sugar in warm water and let stand 5 minutes until foamy.
2. Make the dough
   Combine flour and salt in a large bowl, add the yeast mixture and olive oil, and mix into a soft dough.
3. Knead and rise
   Knead for 5 minutes, then place in an oiled bowl, cover, and let rise for 1 hour until doubled.
4. Spread the dough
   Press the dough into a greased baking sheet or round pan, stretching it to about 1/2 inch thick.
5. Top the bread
   Arrange the tomato and onion slices over the dough, drizzle generously with olive oil, and sprinkle with oregano and salt.
6. Bake
   Bake at 425F for 25-30 minutes, until the edges are golden and the vegetables have softened and slightly caramelized.
7. Serve
   Cool slightly, then cut into squares and serve warm.

It’s just as good the next morning, eaten straight from the pan with coffee.