Mini Flat Bread (Lagana)

26 Feb Mini Flat Bread (Lagana)

Mini Flat Bread Lagana (Greek: λαγάνα, from λάγανον) is a Greek flatbread traditionally baked for Clean Monday, the first day of the Great Lent. Traditionally, it was prepared unleavened, but leavened lagana is nowadays more common. It is typically flat, oval-shaped, with a surface decorated by impressing fingertips.

I made it for the first time last year and it came out really good. Since I don’t have any bakery around to get it I decided to bake it again this year. The recipe is simple and it makes two small laganas. If you are a big family I suggest you double the ingredients and make two big lagana bread!

Ingredients:

• 200 gr bread flour,
• 200 gr all-purpose flour,
• 8gr of dry active yeast,
• 2 tablespoons sugar,
• 1 teaspoon salt,
• 225 ml warm water,
• 2 tablespoon Greek Virgin olive oil (plus some extra for the bowl)

Topping mix:

• 3 tablespoons water,
• 1 tablespoon sugar,
• Raw sesame seeds 

The method:

1. Add in a mixing bowl the water, yeast, and sugar to combine. Set aside for 10 minutes.
2. Add the two flours and the salt in another bowl and mix them.
3. Mix the wet ingredients with the flour mix, knit until the dough is soft and does not crumble. 
4. Coat a bowl lightly with the olive oil, place the dough for the Lagana inside and cover. Let it rise in a warm environment for about 40 mins, or until it doubles its size.
5. Then uncover and knit a bit more, about 5 mins.
6. Using a baking tray with parchment paper on, spread or roll the dough for the Lagana evenly or separate the dough in two small balls on the tray and let them rise for another 10-15 minutes.
7. Preheat the oven 350 F / 180 C. Using your finger, poke some holes across the surface of the Lagana bread and sprinkle it with the topping mix and add the sesame seeds.
8. Bake the Lagana for 20 – 25 minutes or until crispy and deep golden.

Enjoy,

Your Greek friend,

Theodora