Lagana
Lagana is the traditional Greek flatbread, perfect for lent.
Servings: 2 breads
Equipment
- Stand mixer
- Parchment paper
- Baking tray
Ingredients
- 4 cups (600 grams) all-purpose flour
- 1 ½ cups (375 mL) warm water
- 2 teaspoons (8 grams) active dry yeast
- 2 tbsp (25 grams) sugar
- 1/2 teaspoon salt
- 1 tablespoon (15 mL) vegetable oil
- 2 tablespoons (20 grams) sesame seeds
- 1/2 cup (125 mL) water
- 1/2 teaspoon cornstarch
Instructions
- In a large bowl, combine 1/2 cup of flour, sugar, water and yeast. Mix well. Allow to sit for approximately 10 minutes.1 ½ cups (375 mL) warm water, 2 tbsp (25 grams) sugar, 2 teaspoons (8 grams) active dry yeast
- Whisk together the salt and the remaining 3 1/2 cups of flour. Add this to the yeast mixture. Using the dough hook attachment of your stand mixer, or your hands, mix all the ingredients well until well combined. Knead the dough for approximately 5 minutes.1/2 teaspoon salt
- Add the vegetable oil and knead again for about 2 – 3 minutes until the oil has been incorporated into the dough.1 tablespoon (15 mL) vegetable oil
- Cover the bowl with plastic wrap and with a clean kitchen towel. Allow to rise in a draft free place for about 4 hours, or until the dough is double in size.
- Punch down the dough and divide it into two balls. Prepare two baking sheets by lining them with parchment paper. Knead each ball separately and shape each one into an elongated oval. The oval should be approximately 1/2 inch thick and 12 inches x 7 inches. We find that the easiest way to create this shape is partially in the air, almost like a pizza maker would make pizza dough in a cartoon! Then, finish shaping the lagana on the baking sheet. Do NOT use a rolling pin; imperfections are perfect here. Cover loosely with plastic wrap and a clean kitchen towel and allow to rise in a draft free place for approximately 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit.
- Take one lagana at a time and make indentations into its surface using your fingertips. In a small bowl combine 1/2 cup water with the cornstarch and mix well. Brush this on top of each lagana and sprinkle 1 tablespoon of sesame seeds onto each one.2 tablespoons (20 grams) sesame seeds, 1/2 cup (125 mL) water, 1/2 teaspoon cornstarch
- Bake in middle rack of your oven for 20 – 22 minutes, until the lagana is golden brown.
- Allow to cool, and tear away!
- Enjoy!