Greek Sesame Flatbread – Lagana
- 500 g flour (bread flour)
- 10 g sugar
- 10 g yeast
- 30 g sesame (for garnish)
- 10g olive oil
- water, about 350ml (or as much as needed)
White, brown, round or flat is our traditional lagana on Clean Monday!
Traditionally, lagana is bread, without sourdough, that Israelis used during their exit night from Egypt.
The story of lagana goes across nutrition tradition from antiquity until today.
Lagana custom remained unchanged throughout the ages and usually is made with passion from neighbourhood’s baker, crispy, delicious and with sesame it is consumed during Clean Monday, the first day of Lent.
Gluten-free lagana is made with the exact same way as traditional lagana with gluten.
Only the liquid balance changes, since gluten-free flour need more moist in order to give us a perfect result.
Try your own homemade lagana and you will definately make it every year!
In a bowl, dilute the yeast and sugar with some warm water.
Set aside to expand.
Combine all solid ingredients in a bowl and add yeast and sugar mixture.
Our dough has to be soft, not too stiff.
Set aside the bowl with the dough, covered with a towel or plastic wrap, in warm place for at least 40 minutes.
Ideally 1,5 hour.
Preheat oven to 200C degrees.
Line a baking pan with parchment paper, sprinkle small amount of olive oil and transfer the dough.
Press the dough with your hands so lagana takes the shape you want.
Drizzle the dough with water and sprinkle with sesame seeds.
Cover with a towel and set aside for 20 minutes to slightly rise.
Bake for 20-25 at 200C degrees.
As an alternative, i’ve made different types lagana!
The one is made with brown flour (which contains buckweat) and linseed.
The other is made with half amount cornflour and half amount white flour.
Both of them had the exact same preparation way and baking, and both of them were delicious.
Try and experiment with any ingredients you like!
Nutritional information per 100 g
Energy / calories: 366,18 kcal
Proteins: 4,91 g
Carbohydrates: 70,74 g
Fat: 5,9 g