The Lagàna Greek bread is consumed on the first Monday of Lent, when people cleanse themselves from the Carnival feasts and prepare for Easter.
Traditionally, Lagàna is made like unleavened bread without yeast, but in modern recipes, it is included, and so I did as well.
In fact, yeast gives us that bit of extra softness, and I assure you that this type of bread or focaccia, however you want to identify it, is really good and worth trying.
A really simple recipe that gives us the sensation of eating pizza bread, but much tastier… with the flavor of sesame seeds that add a really delicious touch.
So let’s get to work and prepare the Lagàna Greek bread, and enjoy your meal.
Approximately 917 Kcal per lagàna
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 lagàna
- Cooking methods: Electric oven
- Cuisine: Greek
- Seasonality: Easter
Ingredients to make Lagàna Greek Bread
- 4 cups Manitoba flour
- 1.25 cups Warm water
- 1 packet Dry yeast
- 1 tbsp Honey
- 2 tsp Salt
- 2 tbsp Extra virgin olive oil
- to taste Sesame seeds
Preparation of Lagàna Greek Bread
In a bowl, put the warm water, dry yeast, honey, and 1.5 cups of Manitoba flour, and mix well until you get a thick batter without lumps.
Cover with plastic wrap and let it rest in a warm place for 40 minutes.
After the time has passed, take the mixture, add the remaining 2.5 cups of Manitoba flour, the olive oil, and salt, and mix everything well, then finish the kneading on a lightly floured surface until you obtain a soft, non-sticky dough.
Let the obtained dough rise in a bowl covered with plastic wrap in a warm place for 2 hours.
After the time has passed, take the dough and place it on a work surface, knead it just enough to form a ball, then divide it in half and roll each half to create two not too precise rectangular sheets.
Take two rectangular baking sheets, line them with parchment paper, and transfer the two flatbreads into the sheets, adjusting them a bit with your hands as shown in the photo.
Let them rise again covered (optionally with a cloth) for 1 hour, then take the risen flatbreads, wet your hands, and poke the surface of the flatbreads with your fingers, moistening everything a bit, then sprinkle with sesame seeds.
