'Lagana' is a flat bread that Greeks eat once a year on the first day of Easter Lent. The first day of Lent in Greece is always a Monday -we call it Clean Monday- and is a bank holiday so families can celebrate with relatives and friends. This is a recipe from my Aunt Arhontoula. In Greece Lagana is always finished just with sesame seeds.
I have added some toppings to the basic recipe to adapt it to the Irish taste!
5 cups (650gr) flour of your choice
1.5 -2.5 cups (375-500ml) of lukewarm water depending the flour
1 tsp sugar (or honey)
1 tsp sea salt
2 tbsp Extra Virgin Olive Oil (or tahini)
1 sachet fast action yeast (7gr)
some extra Olive Oil
sesame seeds for the topping
[I used above cherry tomatoes, oregano, coarse salt and olives]
Mix the yeast with half of the flour. Add the sugar and yeast to one cup of water and mix with the flour. Add the Olive Oil. Mix to combine ingredients. Slowly add little by little, the flour and enough water to make a soft dough. The amount of water depends on the flour you use. Wholemeal flour needs more water. Add the salt at the end.
Knead for around 5 minutes until you have a smooth, springy, soft dough.
Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust the top with a little flour, cover with a tea towel and leave to prove in a warm place for about an hour or until it doubles in size.
As soon as the dough has risen, divide the dough in 2-3 balls. Prepare a tray lined with greaseproof paper and spread each of them out to an oval shape about 1cm (1 finger) height.
Cover them again and leave them to rise in a warm place for 30 min.
Pre-head oven to 220C. Brush a little oil on the top of the Lagana, add the sesame seeds and make some dips with your fingers.
Reduce the heat to 180C and bake for 20-30 minutes in the middle of the oven until golden on top but soft inside.