<\/span><\/h1>\r\nThis bread is pronounced “la-THEE-nia,” and originates from this cute little island called Kimolos. Just one whiff of this fluffy flatbread will put a huge smile on your face.<\/p>\r\n
I first discovered ladenia on a trip to Greece last summer. I was wandering the winding streets of Kimolos when the unique aroma lured me into this tiny bakery. The baker saw my curiosity and offered me a warm slice. After one bite, I was hooked!<\/p>\r\n
Ladenia is like the daring, more adventurous cousin of focaccia. It’s got that classic Greek charm, though. The olive oil they use makes it so fruity and delicious. Then they top it with juicy heirloom tomatoes<\/a>, crispy red onions, and aromatic oregano. The soft, airy dough is the perfect base for all those flavors.<\/p>\r\nWorking with the dough is a total joy. It gets this fantastic rise and becomes so pillowy and irresistible. When I returned home, recreating Ladenia was at the top of my to-do list. Making it at home is easy – just two steps<\/strong>: make the dough and add the toppings.<\/p>\r\nIt comes together so fast. You can get creative and customize it however you want to. I like to add roasted veggies, olives, and feta sometimes. Play around and make it your own!<\/p>\r\n
There’s nothing better than a Greek flatbread covered in fresh, vibrant toppings that brings a little Mediterranean sunshine to your kitchen.<\/p>\r\n