Lagana is a Greek Flatbread traditionally baked for Clean Monday, the first day of the Great Lent. Traditionally, it was prepared unleavened (without the yeast), but leavened lagana is nowadays more common
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour
- 2 cups flour
- 1 cup lukewarm water
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp sugar
- 1 tbsp yeast
- 1 tbsp tahini
- 1 cup sesame
- 1 cup olives cut in small pieces
- In a bowl, you combine all the ingredients except the olives and sesame. You knead until you form a dough.
- Let the dough rest for 10 minutes.
- You knead again and you add the olives. Mix until combined.
- Divide the dough in 6-7 small pieces.
- Punch them down and stretch them into oval small flatbreads.
- Place them onto a parchment-lined baking sheet. Cover the dough again and let them rest for 10 minutes.
- Preheat the oven to 380oF.
- Pinch the flatbreads with a fork and brush them with a little water and sprinkle it generously with the sesame seeds.
- Bake the laganas for 30 minutes, until golden brown.