Lagana, Greek flatbread for Clean Monday
Dimitra's Dishes · ♥ 699 likes · 162.9K views · 5 min video
Timestamp
Ingredients
Method
Techniques
Whisk the flour and salt together in a large bowl and set aside.
- 4 cup all purpose flour or bread flour
- 1½ tsp salt
- 1½ cup lukewarm water
- 2 tsp granulated sugar
- 1½ tsp active dry yeast
In the mixer bowl combine the lukewarm water, sugar and yeast; fit the dough hook and let it sit about 8 minutes until a foamy cloud appears. If it does not foam, the yeast is dead: start over with new yeast.
Add the olive oil and all the flour; knead on low speed about 10 minutes.
- ¼ cup olive oil
- olive oil
Transfer to a well-oiled bowl with plenty of room, turn the dough to coat, cover with plastic wrap or a towel and let rise in the warmest room until doubled.
Cut into two equal portions (or keep as one for a thicker bread) and roll each out lightly into a rough rectangle or oval about 9 by 13 inches.
Set on parchment-lined trays, cover loosely with a towel and let rise 30 to 40 minutes, until puffed and almost doubled.
- water
- everything bagel seasoning
Press fingertips into the dough for the characteristic pinched look; brush with water and sprinkle with sesame seeds, herbs or olives.
- black sesame seeds
Bake in an oven preheated to 425F about 15 minutes, until golden.