Recipe: Ladenia Traditional Pie of Kimolos Island

Homer St

  • Recipe: Ladenia Traditional Pie of Kimolos Island
  • Recipe: Ladenia Traditional Pie of Kimolos Island
  • Recipe: Ladenia Traditional Pie of Kimolos Island
  • Recipe: Ladenia Traditional Pie of Kimolos Island
  • Recipe: Ladenia Traditional Pie of Kimolos Island
Ladenia is a traditional pie from the island of Kimolos in the Cyclades. 
Great as a snack, light meal or cut up as part of your meze offering for guests, this dish will fast become a household favourite!
Recipe and images courtesy of Greek food blogger Eva Monohari at FunkyCookGr
Ladenia from Kimolos island 
(Bread dough with tomatoes, onions, olive oil and salt)

The Dough  
350 gr. plain flour
50 gr. durum flour (if you can't find durum flour, use fine semolina instead)
320 ml. water 
8 gr. dry 
yeast  
50 ml.
 olive oil 
1 tsp sugar 
½ tsp salt 
The Topping
1.5 large onions (if you use spanish onions you may need 2-2.5)
3 large ripe tomatoes
100 ml. olive oil 
Fleur de Sel (or coarse salt)
Dried Oregano
You will need
A round tapsi or baking tray, approx. 30-35 cm wide

Directions 
Preheat oven to 200° Celsius

Prepare the dough:
In a bowl, add the flour, make a "puddle" in the centre and add the yeast and sugar.

Gradually add the water, salt and olive oil and mix together in with your hands until you get a smooth, silky dough that doesn't stick to your hands (add additional flour if needed).

Allow
 the dough to sit for 40 minutes. (Tip: wrap the bowl in a blanket or place somewhere warm to ensure the dough rises to make a thick base)
Cover the base of the baking pan with olive oil, place the dough inside and press out with your hands until the dough covers the whole surface of the pan .
 
Time for the topping!
Cut tomatoes and onions into pieces (refer to the image below) and place on top of the dough
Sprinkle generously with fleur de sel/rock salt and top with the remaining olive oil and dried oregano.

Bake at 180
° Celsius for 55 minutes or until the bread is crispy and golden. As ovens vary, be sure to keep an eye on the heat to achieve a crispy texture to the bread.
 
Feel free to add an extra drizzle of olive oil and oregano when serving straight out of the oven!

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