Greek Sesame Flatbread - Lagana

Recipe Category / Breads and Pastries Greek Sesame Flatbread - Lagana 20' 130' 15' 2 1 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients 500 g hard flour 350 ml water, at room temperature 10 g yeast 1 pinch granulated sugar 12 g salt 2 tablespoon(s) olive oil For coating 2 tablespoon(s) water, at room temperature 1 teaspoon(s) granulated sugar sesame seeds Διατροφικός πίνακας Nutrition information per 100 gr. Method 256 0.8 44.0 Calories 4.7 Saturated Total Carbs (kcal) Total Fat (g) Fat (g) (g) In case we don't have a mixer 13 % 7 % 4 % 17 % In a bowl add the water, the yeast, the sugar, and whisk well. Set it aside for 15-20 minutes until the yeast is activated. Once the 15 minutes pass, add the flour, the salt, and the oil into the bowl and mix with your hands until the dough is homogenized. 0.8 8.2 2.1 1.4 Do not add the salt from the beginning as it will "kill" the yeast. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add a little oil into a bowl and flour your hands. Add the dough into the bowl and cover it with plastic wrap. 1 % 16 % 8 % 23 % Set it aside to rest for 30-45 minutes. Wet your hands with a little water and knead the dough into the bowl for 1-2 minutes, until it is smooth and elastic. Cover with plastic wrap and let it double in volume for 1- 1 1/2 hour. You can either make 2 thin flatbreads or a fluffier one! If you make one fluffy flatbread, the baking time will be 20-25 minutes. For the crispy ones, it will be 10-15 minutes. Punch down the dough and divide it in to 2 equal halves. Lay out a sheet of parchment paper on to a working surface. Add your dough, dust with some flour and roll out. If it is too difficult to roll out, dust with some more flour. Roll out to any size or shape you like. Transfer to a baking pan along with the parchment. Simply lift the edges of the parchment and transfer. Repeat the exact same process for the other half of the dough. To make the coating, combine the water and sugar in a small bowl. Stir until the sugar dissolves completely. Brush coating over both flatbreads and sprinkle with a generous amount of sesame seeds over the top. Set them aside for 20-30 minutes, so they can rise again. Preheat oven to 220* C (446* F) Fan. When they have risen, use your index finger to make indentations all over the dough. This gives the “lagana” its characteristic appearance. Drizzle with some extra virgin olive oil. Bake for 15-18 minutes. Make sure your oven is properly preheated so that the flatbread can turn out as crunchy as possible. If you make one fluffy flatbread, the baking time will be 20-25 minutes. For the crispy ones, it will be 10-15 minutes. When golden and crunchy, remove from oven and serve it in the traditional Greek manner… with Taramosalata (Fish Roe Dip), Potato Garlic Mash and Kalamata olives! In case we have a mixer Preheat oven to 220* C (446* F) Fan. Combine the water, yeast and sugar in a mixer’s bowl. Set it aside for 15-20 minutes so the yeast can activate. Add the flour, salt and olive oil. Place bowl on mixing stand and beat for 5-10 minutes using the hook attachment. Begin by beating on low speed and gradually turn up the speed. The more you beat the hard flour, the more soft and elastic your dough will become. If you don’t have a mixer, knead by hand for at least 10 minutes. When ready, remove dough from mixer and transfer to a bowl. Dust your hands with some flour so that the dough won’t stick to them. Cover bowl with plastic wrap and set aside for 1-2 hours, until it doubles in size. Punch down the dough and divide it in to 2 equal halves. Lay out a sheet of parchment paper on to a working surface. Add your dough, dust with some flour and roll out. If it is too difficult to roll out, dust with some more flour. Roll out to any size or shape you like. Transfer to a baking pan along with the parchment. Simply lift the edges of the parchment and transfer. Repeat the exact same process for the other half of the dough. To make the coating, combine the water and sugar in a small bowl. Stir until the sugar dissolves completely. Brush coating over both flatbreads and sprinkle with a generous amount of sesame seeds over the top. Set them aside for 20 minutes, so they can rise again. Preheat oven to 220* C (446* F) Fan. When they have risen, use your index finger to make indentations all over the dough. This gives the “lagana” its characteristic appearance. Drizzle with some extra virgin olive oil. Bake for 15-18 minutes. Make sure your oven is properly preheated so that the flatbread can turn out as crunchy as possible. If you make one fluffy flatbread, the baking time will be 20-25 minutes. For the crispy ones, it will be 10-15 minutes. When golden and crunchy, remove from oven and serve it in the traditional Greek manner… with Taramosalata (Fish Roe Dip), Potato Garlic Mash and Kalamata olives! .

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