Greek Ladenia

Servings: 10 

Ladenia, pronounced la-the-nia, is best described as a flatbread. The recipe originated from the island of Kimolos during the Middle Ages when under Venetian (Republic of Venice) rule. At the time, there were few ingredients available, which led to the creation of this dish. Here we garnish the Greek classic with juicy tomatoes, fiery chili peppers, and sharp red onion!

INGREDIENTS

1 cup warm water
2¼ teaspoons active dry yeast
⅓ cup + ¼ cup extra-virgin olive oil, divided
2 teaspoons salt, divided
3¼ cups whole wheat flour
2¼ cups diced tomatoes
½ cup sliced green chili pepper
1 red onion, thinly sliced
1 tablespoon fresh oregano
1 tablespoon dried rosemary

INSTRUCTIONS

1. Line a 9-×-13-inch baking sheet with parchment paper. Whisk together the water and yeast in a bowl, cover, and allow the mixture to rest for 10 minutes.
2. Stir in ¼ cup of the olive oil and 1 tsp. of the salt. Add 2 cups of the flour, mixing well to combine, then gradually stir in the remaining flour, mixing until an elastic dough forms.
3. Knead the dough for 5–6 minutes. Place the dough on the prepared sheet and stretch it to reach the edges.
4. Cover the dough with a clean kitchen towel and set in a warm place to rise for 45–60 minutes.
5. Preheat the oven to 390°F.
6. Meanwhile, combine the tomatoes, green chili pepper, onion, oregano, rosemary, remaining 1 tsp. salt, and remaining ⅓ cup olive oil in a small bowl.
7. Once the dough has doubled in size, transfer it to the prepared baking sheet and spread the tomato mixture on top. Bake for 40–50 minutes, until golden. Remove from the oven and cool in the pan for 5–10 minutes before slicing.
8. Serve warm or at room temperature. Store leftovers in an airtight container for up to 5 days.

NUTRITION • per one serving •

Calories 260 —
Total Fat 14 g 18%
Saturated Fat 1.9 g 10%
Polyunsaturated Fat 1.8 g —
Monounsaturated Fat 9.3 g —
Trans Fat — 
Cholesterol — 
Sodium 470 mg 20%
Total Carbohydrates 31 g 11%
Dietary Fiber 5 g 18%
Total Sugars 1 g 1%
Protein 6 g 12%
Vitamin A 116 mcg 15%
Vitamin C 142 mcg 25%
Vitamin D — 
Potassium 260 mg 6%
Calcium 28 mg 2%
Iron 1.8 mg 10%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here