Lagana Bread EN

Lagana is a flat bread we bake in Greece to celebrate the first day of Lent. The first Monday of Lent is called "Clean Monday" because from this Monday until Easter Sunday Greek orthodox people do not eat any product of animal origin.

For this recipe we need a stand mixer or strong hands because it needs a lot of kneading.

In the beginning the dough seems very soft but after 10' of kneading it changes.

Ingredients:

350-370g of strong flour 

100g fine semolina

100 ml olive oil

1/2 teaspoon of sugar

1 teaspoon salt

8gr dry yeast

300 ml lukewarm water

Sesame

Poppy seed or black sesame

2 tablespoons of water

1/2 teaspoon honey

In the bowl of the mixer add the 350g of flour, semolina, water, yeast, sugar and oil.

Knead with the hook at low speed until the ingredients are combined. Add the salt, increase to medium-high speed and knead for 5'.

After 5' we should see that the dough changes and "stays" around the hook. If not, add some flour until the dough is a bit stronger but not too much. 20g are enough.

We must get a very soft dough that does not stick to our hands.

Cover the dough with plastic wrap and let it rest for 1 hour and a half.

Preheat the oven to 220°C air.

Divide the dough into 2 parts. Place parchment paper on 2 baking trays and spread a layer of dough with your hands or if you want your  lagana spongy spread all the dough on a tray.

Cover with parchment paper and a towel and let it rest for 20-30'.

Mix the water and honey in a small bowl.

Rinse and drain the sesame seeds in a colander.

When the dough rises, spread some water with honey on the bread with a brush and sprinkle sesame seeds.

Press it lightly with your fingers, forming small pits.

If you are making 2 laganas bake for 15-20'. If you are making 1 lagana bake for 20-25'. 

Let the bread cool on a wire rack for about 15'.