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Two slices of Ladenia Milou on a white plate.

Ladenia Milou (Greek Olive Oil Flatbread)

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.
Course Bread
Cuisine Greek
Keyword bread, flatbread, Greece, Greek, olive oil, summer, tomato
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 1 large 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.