A recipe for Ladenia Milou (Λαδένια Μήλου, Greek Olive Oil Flatbread)! This light flatbread is topped with thinly sliced tomatoes and onions along with plenty of olive oil.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Ladenia is a Greek olive oil-based flatbread found in Milos and Kimolos. I first came across the inspiration for this recipe in The Country Cooking of Greece and it is such a wonderful bread perfect for using up ripe summer tomatoes.
A yeast-based dough is thinly spread across a rimmed baking sheet, topped with an oiled and seasoned mixture of tomatoes and onions, then baked in a hot oven until crisp and golden. Drizzle the bread with even more olive oil before serving for a light lunch or delicious afternoon snack.
A Few Tips
Press the dough into an oiled or parchment-lined rimmed baking sheet in a thin and even layer. The dough may pull back at first, but gently continue to work with it until stretched to all sides without tearing. Create dimples across the top of the bread with your fingers.
Use a rimmed baking sheet to catch any excess oil or juices from the topping as it bakes.
I thinly sliced the tomatoes and onion, but they can also be diced into 1/2-3/4 inch (1.25-2 cm) pieces. I used a yellow onion, but have also seen this flatbread prepared with a red onion.
Remove the seeds from the tomatoes before tossing with the onions and olive oil. This will help avoid excess moisture and keep the flatbread light and crisp.
Spread the tomato and onion mixture across the flatbread in a thin, even layer. Keep the edges clear.
I formed the Ladenia Milou into a large rectangle and cut the individual pieces into squares. The bread can also be assembled in a circular pan and cut into slices.
Looking for more Greek recipes?
- Makaronia Me Kima (Greek Spaghetti with Meat Sauce)
- Alevropita (Greek Thin-Batter Feta Pie)
- Karpouzi me Feta (Greek Watermelon with Feta)
This recipe was originally posted in August 2013 and updated July 2021.
Ladenia Milou (Greek Olive Oil Flatbread) Recipe
Adapted from The Country Cooking of Greece
Ladenia Milou (Greek Olive Oil Flatbread)
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 1/2 cups (355 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 4 cups (500 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup (80 milliliters) olive oil
- 3 large tomatoes seeds removed and thinly sliced
- 1 large onion thinly sliced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- Pinch freshly ground black pepper
- 1/4 cup (60 milliliters) olive oil plus more for drizzling
To prepare the bread:
- In a small bowl, sprinkle the yeast over the warm water. Stir briefly to combine, then allow to rest at room temperature until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, whisk together the flour and salt.
- Slowly mix in the frothy yeast with water and olive oil to bring together a dough. If too wet, add a little more flour until just soft enough to handle. If too dry, add a little more water at a time.
- On a lightly floured surface, knead the dough until soft and elastic. Place in a bowl greased with olive oil, cover, and allow to rest at room temperature until doubled, 1-2 hours.
To prepare the topping and assemble:
- Preheat oven to 400˚F (200˚C). Grease a 9x13 inch (23x33 cm) rimmed baking sheet with olive oil or line with parchment.
- Press the risen dough into the prepared pan in a thin, even layer. Gently continue to stretch it out to fit all sides without tearing. Use your fingers to press down into the dough all over to create dimples across the surface of the dough.
- Lightly cover the pan with a towel and allow to rest at room temperature until puffed, about 30 minutes.
- In a large bowl, toss together the tomatoes, onions, oregano, salt, pepper, and olive oil until well coated.
- Evenly spread the tomato and onion mixture across the surface of the prepared dough, keeping the edges clear. Bake in preheated oven until golden, about 40 minutes. Remove from heat and lightly drizzle the top of the bread with additional olive oil.
- Allow the bread to sit at room temperature for 5 minutes before slicing and serving.