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.

Brussels sprouts soup with pide(focaccia)

March 18th, 2011 § 0

Don’t miss out this Brussels sprouts soup served with flat oven breads!

for the pide (focaccia):

  • 1 cup flour
  • 1/4 cup lukewarm water
  • 6 gr fresh yeast or 1 t instant yeast
  • 1 t sugar
  • a pinch of salt
  • extra virgin olive oil
  • black pepper flakes
  • pine nuts
  • thyme

Dissolve yeast in 1/4 cup lukewarm water. Add sugar and let stand in a warm place about 30 minutes.     

Put flour and salt in a bowl and make a well in the center and put dissolved yeast in this center. Make a dough. Knead the dough 10 minutes. Form into a roll. Make two incisions on top of the dough and cover, let rise for an hour in warm place.    

Put the dough in a lightly floured place. Divide it into 4 pieces.    

Roll each piece to thin long ovals. Brush it with extra virgin olive oil. Sprinkle with pine nuts, black pepper flakes and thyme.

Bake in a pre-heated 200°C oven until golden for 20 minutes.

Serve the pide with hot soup.

for the Brussels sprouts soup:

  • 1/2 kg Brussels sprouts
  • 1 medium onion(chopped)
  • 3/4 cup milk
  • 1 T hazelnut oil
  • 80 gr white cheese
  • ground nut meg (grated)
  • salt
  • black pepper flakes
  • Trim ends off brussels sprouts, remove the external leaves if demaged. Boil them slightly. Leave 6 Brussels sprouts aside. Puree the rest of the Brussels sprouts in a food processor or with a hand blender until smooth. 

    Saute the chopped onion with hazelnut oil. Add the puree mixture, milk and 1/2 water. Bring to boil and simmer until the soup has consistency. Add white cheese. Season with salt, black pepper and grated nut meg.

    Pour soup into serving bowls. Portion out 6 Brussels sprouts and serve immediately with pide(foccaccia).

    Where Am I?

    You are currently browsing entries tagged with focaccia at Aegeaneating.