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greek flatbread "lagana"

WWCook1 avatar
Recipe by
Maria *
@WWCook1
Athens

Lagana is a Greek thin & crunchy flatbread, traditionally baked on Clean Monday, the first day of Easter Lent. Served with "Taramosalata" the Fish Roe Dip/Spread. Hope you are not intimidated by the many steps.We love this bread. Hope you give it a try and enjoy it like we do.

yield serving(s)
prep time 2 Hr 40 Min
cook time 20 Min
method Convection Oven

Ingredients For greek flatbread "lagana"

  • 1 lb
    bread flour
  • 11 oz
    water,room tempterature
  • 10 g
    less than 1/2 oz dry yeast
  • pinch
    gradulated sugar
  • 10 g
    less than 1/2 oz salt
  • 2 Tbsp
    olive oil
  • FOR COATING
  • 2 Tbsp
    water
  • 1 tsp
    sugar
  • sesame seeds

How To Make greek flatbread "lagana"

  • 1
    Preheat oven at 446F fan
  • 2
    Combine the water, yeast and sugar in a mixer's bowl. Set aside for 15-20 minutes so the yeast can activate. Add the flour, salt and olive oil.
  • 3
    Place in your mixing bowl and beat for 5-10 minutes. Begin by beating in low speed and gradually turn up the speed. The more you beat the hard floor, the more soft and elastic your dough will be. If you do not have a mixer, knead by hand for at least 10 minutes. When ready, remove dough from mixer and transfer to a bowl. By dusting your hands with some flour the dough won't stick.
  • 4
    Cover bowl with plastic wrap and set aside for one to two hours, until id doubles in size. Push down the dough and divided in to two equal halves.
  • 5
    Lay out a sheet of parchment paper on to a working surface. Add your dough, dust with some flour and roll out. If it is to dificult to roll out, dust with some more flour. Roll out in any size and shape that you like.
  • 6
    Transfer to a baking pan, lined with parchment paper. Simply lift the edges to transfer. Repeat the exact same process for the other half of the dough.
  • 7
    To make the coating, combine the water and sugar in a small bowl. Stir until the sugar desolves completely. Brush coating over both flatbreads and sprinkle with a handful amount of sesame seeds over the top.
  • 8
    Set them aside for 20 minutes so they can rise again. When they have risen use your index finger to make indentations all over the dought. This gives the "lagana" its characteristic appearance. Drizle with some extra virgin oil and bake for 15 to 18 minutes.
  • 9
    TIP: Make sure your over is properly preheated so that the flatbread will turn out as crunchy as possible. When golden and crunchy remove from oven and serve it with the great traditional, "Taramosalata" . ENJOY!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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