What is lagana? It is an unleavened bread that you make without leaven. Its name comes from the ancient Greek "laganon", which was a flat dough made of flour and water. Thin, flat, and of course without butter and seasonings due to fasting. Traditional lagana instead of olive oil has tahini.
An integral part of Shrove Monday, with plenty of sesame seeds all around, accompanies our fasts.
- 2 sachets of yeast
- 1 kg of rustic flour (the hard)
- 2. Cup of lukewarm water
- 1 cup salt
- 2 k tahini
- 1 cup honey
- A little sesame
- In a bowl overnight, dissolve the yeast (in about half a cup) together with a little flour.
- Cover it and leave it to double in volume in a warm place.
- The next morning, in a bowl, sift the flour and salt, open a hole in the middle, add the tahini and honey, the 2 cups of lukewarm water and the yeast and mix slowly, taking flour around until the dough has become elastic malleable and soft.
- Divide it into 3 balls and leave them in a warm place to swell.
- We spread our balls on a floured surface and with our fingers or with a rolling pin we open 3 pies.
- The height of the lagana should not exceed 2 cm.
- At this point I wanted to add that we can put flavors in our laganas, such as e.g. sun-dried tomatoes with thyme, garlic, oregano, olive fillet, etc.
- We cover them and let them double in volume again.
- When it doubles, press them hard with your fingers, making deep fingers. If we want we can pierce them with a skewer.
- Spread them with water and sprinkle with sesame seeds for the traditional lagana
- Bake them in a strong oven at around 180-200 degrees for 15-20 minutes.
- Another very tasty version is when we bake it as it is hot, spread it with a little honey with tahini and throw small pieces of broken halva on it.
Our laganas must be consumed on the same day because they dry quickly.