Lagana - Greek Flatbread With Sesame
A flavorful Greek flatbread with a crunchy sesame coated crust. Traditionally served during Lent (Greek fasting).
Servings: 1 bread
- 350 grams / 12.3 oz bread flour
- 250 grams / 8.8 oz all purpose flour
- 350 ml tepid water
- 10 grams / 0.35 oz dry yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 tablespoon olive oil (or sunflower oil)
- sesame (for adding on top)
In a mixing bowl whisk together the all-purpose flour, the tepid water, the sugar, and yeast. Cover with a tea towel and set aside for 15 minutes for the yeast to activate.
Mix together the bread flour and salt. Then slowly incorporate into the yeast mixture, kneading with your hands.
Add the olive oil and knead the dough for at least 5 minutes by folding it inwards. Once the dough is soft and elastic, set aside and cover the bowl with a tea towel. It takes about 1 and a half hour to double in size at a room temperature of around 20°C / 68°F.
Preheat oven to 220°C / 428°F on electric stove 200°C / 392°F on gas stove.
Once the dough has doubled in size, press it with your hands to remove the air. Grease a large sheet pan with oil. Give the dough a round shape and place in the pan. Press it with your hands to flatten it down to 1 cm thick (0.4 inch).
Gently brush the dough with a bit of water and sprinkle with plenty of sesame.
Bake for 20 minutes then drop the temperature to 200°C / 392°F (if baking in an electric stove) and bake for another 10 minutes until deep golden on top. Cool on a cooling rack or cut and serve warm along with a traditional Greek soup like Fasolatha - White Bean And Tomato Soup or Greek Tarama Dip.
Serving: 1bread | Calories: 2437kcal | Carbohydrates: 457g | Protein: 75g | Fat: 31g | Saturated Fat: 4g | Sodium: 4670mg | Potassium: 788mg | Fiber: 20g | Sugar: 6g | Calcium: 246mg | Iron: 17mg