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Ladenia, a Greek vegan tomato and onion flatbread.
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4.94 from 15 votes

Ladenia: Greek flatbread

Ladenia: a Greek vegan tomato and onion flatbread
Prep Time20 minutes
Cook Time40 minutes
Rising time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Appetizer, Light meal, Main Course, meze
Cuisine: Greek
Servings: 6 servings
Calories: 442kcal
Author: Mia Kouppa


  • baking pan 9 x 13 inches


For the dough:

  • 1 cup warm water
  • 2 tsps active dry yeast
  • 1 tsp sugar
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/4 cup Greek olive oil

For the topping:

  • 1 large red onion, thinly sliced
  • 2 medium size ripe (but not watery) tomatoes, (slice them into thick slivers)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp dried Greek oregano
  • 1 tsp sugar
  • 1/4 cup Greek olive oil + 2 tablespoons (for the pan)


  • In the bowl of a stand mixer, combine the warm water, the yeast and the sugar. Let stand for 5-10 minutes, until you see bubbles forming.
    1 cup warm water, 2 tsps active dry yeast, 1 tsp sugar
  • Add the flour, 1/4 cup of the olive oil, and the salt. Mix on low speed using the dough hook attachment of your stand mixer for a few minutes until the dough is smooth. It will be a little sticky; this is normal.
    3 cups all purpose flour, 1 tsp salt, 1/4 cup Greek olive oil
  • Remove the dough from the bowl and shape it into a ball. Transfer your dough to a bowl that you have brushed with olive oil.
  • Cover the dough with plastic wrap and place it in a warm, draft free location for approximately 1 hour, until it has doubled in size.
  • Spread 2 tablespoons of olive oil onto the bottom of your baking pan. Punch the dough down a bit, and transfer it to the baking pan. Using your fingers, stretch it into a rectangle; it doesn't have to be perfect. Keep stretching until you've covered most of the bottom of the pan.
  • Cover the dough loosely with plastic wrap, place in a warm draft-free location and let it rise again for another 20 minutes.
  • Preheat your oven to 400°F.
  • In a bowl, combine your sliced red onions, the slivered red tomatoes, the olive oil, salt, pepper, sugar and oregano. Stir carefully to combine.
    1 large red onion, thinly sliced, 2 medium size ripe (but not watery) tomatoes,, 1 tsp salt, 1/4 tsp pepper, 1 tbsp dried Greek oregano, 1 tsp sugar, 1/4 cup Greek olive oil + 2 tablespoons (for the pan)
  • Spread all the vegetables over the dough in the baking pan, keeping most of the liquid behind in the bowl. Discard liquid, or dip some bread in it, and enjoy.
  • Bake in the middle rack of your oven for 40-45 minutes, or until the underside of your dough and the edges are golden brown, and the vegetables have caramelized.
  • Remove from the oven, and let your ladenia sit for 5-10 minutes to cool. Transfer it to a wire rack to allow it to cool for another few minutes, before serving. Enjoy!


Calories: 442kcal | Carbohydrates: 57g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 793mg | Potassium: 235mg | Fiber: 4g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 3mg