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Greek Lagana bread godlen brown topped with oregano and black sesame seeds

Traditonal Greek Lagana Bread

foodzesty
A golden brown Greek Lagana (flatbread) topped with oregano and black sesame seeds. A tradition that signified the beginning of Lent.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 1 hour
Course Side Dish
Cuisine Greek

Equipment

  • 1 stand mixer
  • 1 spatula
  • 1 bowl
  • 1 Baking pan large
  • 1 sheet of parchment paper

Ingredients
  

  • 2 ¼ cups bread flour
  • 30 ml olive oil
  • 1 tbsp sugar plus 1 tsp
  • 300 ml Lukewarm water
  • ½ tbsp dry yeast
  • 1 tbsp salt
  • white or black sesame seeds
  • oregano optional

Instructions
 

  • In a large bowl, dissolve the ½ tbsp dry yeast in 300 ml Lukewarm water and 1 tsp of sugar. Let it sit until it activates and becomes foamy.
  • Add the 1 tbsp salt to the water.
  • Combine the 2 ¼ cups bread flour, with 1 tbsp sugar. Slowly add the flour mix to the activated yeast with the 30 ml olive oil.
  • Knead in a stand mixer until it turns into dough.
  • Cover and let it rise for 1 hour or until it's doubled in size. (the oven is the perfect place)
  • Gently deflate the dough and divide it into two equal pieces. Use your hands to stretch each piece directly onto the sheet of parchment paper. Shaping it into the classic Lagana form.
  • Preheat oven to 190℃.
  • Brush the surface with a little water, sprinkle generously with white or black sesame seeds and oregano . Repeat with the second piece.
  • Bake for about 30 minutes until golden brown. Set aside to cool
Keyword Bread, crunchy, seasonal