Geeek flat bread ~Lagana

March 16th, 2013 § Comments Off on Geeek flat bread ~Lagana § permalink

A flat bread that looks like our pide, reminiscent of Italian focaccia as per contents.

The flat bread lagana appears once a year in Greece, on the first day of Orthodox lent, that is Clean Monday.

It is a sine qua non of Clean Monday.

The dough is made with flour, lukewarm water, olive oil and yeast. The original was unleavened but over the years, yeast has added to the main ingredient.

Lately I found an adapted recipe of lagana, with a wonderful taste.

  • 500 gr flour
  • 1 cup lukewarm bottled water
  • 15 gr fresh yeast
  • 1/4 cup extra virgin olive oil
  • 1 T tahin
  • 1 small clove masticha (mortared)
  • a pinch of salt and sugar

Stir yeast in lukewarm water.

Combine water yeast mix with olive oil and tahin. Add gradually flour then sugar and salt. Finally add mortared mastiha.

Knead well. The dough should be soft and smooth.Push the dough gently and flip it over to the other side.

Cover the dough with a kitchen towel and let it rise about 30 minutes.

Divide the dough into two.

Form into two flat loaves with your hands.

Place into a greased oven tray.

for topping:

  • sesame seeds
  • black cumin seeds

Sprinkle with sesame seeds and black cumin seeds for colour.

Let rest to rise again for an hour.

Mark rows of deep indentations across and down the length of the dough with your finger tips, leaving a narrow border.

Bake one by one in a preheat oven at 200° C for 20 minutes until done.

Bread with bulgur

November 24th, 2012 § Comments Off on Bread with bulgur § permalink

Bulgur is made from the groats of durum wheat and a common ingredient in Turkey, but not a bread ingredient.

I tried bread with bulgur, which is a bit sweeter from the regular bread.

It is luscious hot out of the oven!

  • 3/4 cup bulgur
  • 2 1/2 cup flour
  • 1/2 cup bran flour
  • 25 gr fresh yeast
  • 1 T extra virgin olive oil
  • 1 cup boiling water
  • salt

Put the bulgur in a bowl. Add the boiling water and let it sit for at least 30 minutes.

Crumble the fresh yeast into warm water. Stir to dissolve. Wait 10 minutes, check for foam building.

Add bran flour and flour to the bulgur and mix well.

If you have a food mixer, mix for 5 minutes. If not, knead for 15 minutes with hand.

Cover the dough with a kitchen towel and let it rest at least an hour to double in size.

Place the dough into an oiled loaf pan.

for topping:

  • sesame seed
  • sun flower seed
  • Sprinkle the top with sun flower and sesame seeds.

    Bake in a preheat oven 180° C for 40 minutes.

    Remove from loaf pan and bake for additional 10 minutes.

    Sweet bread with saffron and anise seed

    September 24th, 2012 § Comments Off on Sweet bread with saffron and anise seed § permalink

    Pan dolce or sweet bread with the aroma of anise seed is excellent for breakfast.

    • 400 gr flour
    • 100 gr candied orange (cut in small cubes)
    • 150 gr sugar
    • 150 ml milk
    • 2 T Rum
    • 1/2 t saffron
    • 25 gr beer yeast
    • anise seeds
    • 2 T extra virgin olive oil
    • a pinch of salt

    Put the candied oranges in Rum and let stand one hour.

    Soften yeast in lukewarm milk and stir until the yeast melts.  Add saffron and 50 gr of flour. Leave for half an hour.

    Combine the remaining flour, candied oranges with Rum, sugar, salt, extra virgin olive oil. Mix at least 10 minutes with a food mixer and make a dough.

    Put the dough into a greased 26 cm diameter pan tray. Cover with a kitchen towel and allow to rise at least 40 minutes.

    Sprinkle with anise seeds and 1 T sugar.

    Bake about 35 minutes at 190° C pre-heated oven.

    Flat bread – Pide

    July 26th, 2012 § Comments Off on Flat bread – Pide § permalink

    • 1 cup of flour
    • 1/2 t instant yeast
    • 3/4 cup lukewarm water
    • a pinch of salt
    • black cumin seeds

    Combine flour and salt into a bowl. Then stir in the yeast. Add lukewarm water. 

    The dough should be soft and smooth, just a little sticky to the touch. Add a little flour if necessary.

    On a lightly floured counter, shape the dough, first into a ball and then flatten into a disk.

    Put it into a greased oven tray.

    Mark rows of deep indentations across and down the length of the dough with your finger tips, leaving a narrow border.

    Sprinkle with black cumin seeds.

    Allow to rest for an hour.

    Bake in a preheat oven 190° C until done.

    Barley flour pizza with aubergine and pine nuts

    July 12th, 2012 § Comments Off on Barley flour pizza with aubergine and pine nuts § permalink

    For the dough:
    • 200 gr  barley flour
    • 100 gr all purpose flour
    • 25 gr. fresh yeast 
    • 3/4 cup lukewarm water
    • salt

    Dissolve yeast in lukewarm water. Put barley flour and all purpose flour in a bowl and make a well in the center and put dissolved yeast in this center. Add a pinch of salt.

    By the help of a food mixer, mix it by adding water for 10 minutes to form a dough.  If you don’t have a food mixer, knead the dough by hand. Form into a roll.

    Make two incisions on top of the dough. Cover and let rise for at least one hour in a warm place while you prepare the sauce.

    For the sauce:

    • 2 T. extra virgin olive oil
    • 1 clove garlic (mashed)
    • 100 gr. preferably home made tomato sauce
    • 1 t. basil

    Saute mashed garlic with olive oil.

    Add tomato sauce and chopped basil. Bring to a boil for 8-10 minutes.

    For the topping:

    • 10 slices of  salami (cut into small cubes)
    • 1 aubergine (cut slices and then small cubes)
    • 1 onion (cut into rings)
    • 1 red bell pepper (cut into small cubes)
    • 50 black olive olives (stoned)
    • 100 gr. grated kaşar cheese (or a hard yellow cheese)
    • 100 gr Parmigiano Reggiano cheese (grated)
    • dried thyme
    • 2 T pine nuts
    • extra virgin olive oil

    In a bowl, put 3 T extra virgin olive oil and a pinch of salt. Place the cubed aubergines in it and let rest until you prepare the pizza dough.

    Roll out the dough and put on lightly greased pizza pan. Spread the dough first and then the sauce.

    Add the topping ingredients and the oiled aubergines.

    Finally spread the grated kaşar and Parmigiano cheese over topping as a coat.  Sprinkle with dried thyme.

    Cook in preheated hot oven 200° C about 25-30 minutes, until crisp and golden.

    Before taking it from oven, sprinkle with 1 T extra virgin olive oil and serve immediately.

    Last year: summer pizza with aubergine

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