Ladenia
30΄
Preparation Time
01:10
Waiting Time
14
Portions
2
Difficulty Level
Directions
We make the dough by following the pizza recipe found in the pizza mix. For two large ladenies we divide our dough into two and we place it in a pan that has been greased and sprinkled with a little fine and coarse semolina Mills of Crete. We let the dough rest for 30-40 minutes and then we open it by pressing with our fingertips in order to cover the whole surface of our pan and look like an uncooked lagana (sesame flat bread) bread.For the filling:
We bake in the oven 180 – 200 degrees Celsius, especially until the bottom of the lagana is colored. Shortly before we serve we sprinkle with extra virgin olive oil.
Chef: Iosif Apostolakis
Ingredients
CALCULATE PORTIONS:
- 250 gr Country Bread Mix MILLS OF CRETE
- 250 gr Wholegrain Wheat Bread Mix MILLS OF CRETE
- 500 gr Pizza Dough Mix MILLS OF CRETE
FOR THE FILLING
- 200 gr pichtogalo (Thick Milk) from Chania
- 150 gr feta cheese or Cretan white cheese
- 200 gr malaka cheese (optionally)
- 800 gr onion in thin slices
- 20 anchovy filets
- 100 gr olives (Kalamon) without their core
- 100 gr green olives
- 50 gr alatsolies (salted olives)
- 24 half sun-dried tomatoes
aromatic herbs for the final spreading
- fresh origano
- lemonthyme (lemonothymaro)
- throubi herb(savory)
Equipment
- Bowl
- Baking dish
