Geeek flat bread ~Lagana

March 16th, 2013 § 0

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.

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