Traditional Greek Flatbread Lagana
A traditional Greek Flatbread garnished with sesame seeds and dried oregano. This flatbread is only baked once a year on Clean Monday with Greek mezedes.
Equipment
- 1 stand mixer
- 2 mixing bowls
- 1 Baking pan
- 1 parchment paper sheet
- measuring spoons
- measuring cups
- kitchen scale
- 1 spatula
- 1 baking brush
Ingredients
- 4 cups bread flour
- 1 ¼ cup water lukewarm
- 2.5 tsp active dry yeast
- 9 tsp salt
- 2 tsp sugar
- ⅛ cup vegetable oil
- sesame seeds
- black sesame seeds optional
- dried oregano
Instructions
- Preheat oven to 190℃. Mix the lukewarm water, yeast. Let it sit for 5 minutes until it becomes frothy.
- In the second bowl, combine the salt and flour with the spatula.
- Add the yeast mix to the flour mix, along with the sugar, and vegetable oil. Place the bowl onto your stand mixer and mix until it turns into a sticky dough. You can also do this process by hand.
- Cover the bowl with a kitchen towel and set it aside until the dough rises. It might take one to one and a half hours.
- Once the dough has risen, punch the dough and transfer to a surface area that is easiest to knead the dough.
- Knead and start to flatten out the dough into a rectangle shape.
- Use your fingertips to punch in holes throughout the dough. Once the dough is flattened, brush some water with the baking brush from top to bottom, left and right.
- Generously sprinkle the sesame seeds
- Place the bread onto the parchment paper and bake for 35 minutes or until golden brown.
- Let it cool off and sprinkle dry oregano.