Greek cuisine · Dough, Pasta & Rice

Lagana

A flat sesame yeast bread, dimpled with fingertips and baked golden brown briefly at high heat.

Ingredients · for 6 servings

• 500 g flour (type 550 / all-purpose)
• 1/2 cube fresh yeast (or 7 g dry yeast)
• 320 ml lukewarm water
• 5 tbsp olive oil
• 1 tsp sugar
• 2 tsp salt
• 4 tbsp sesame seeds

Instructions

1. Dissolve the yeast with the sugar in the lukewarm water and let it stand for 10 min., until a fine layer of foam forms.
2. Mix the flour and salt, add the yeast water and 3 tbsp olive oil, and knead for 8–10 min. into a soft, smooth dough that pulls away from the bowl.
3. Cover the dough and let it rise in a warm place for 60 min., until it has doubled in volume.
4. Transfer the dough to an oiled baking sheet and press it with oiled fingertips into an oval flatbread 1.5 cm thick – the characteristic dimples should stay clearly visible.
5. Brush the flatbread with the remaining olive oil, sprinkle thickly with sesame seeds, and let it rise for another 25 min.; meanwhile, preheat the oven to 220°C.
6. Bake the lagana for 18–20 min., until golden brown and it sounds hollow when tapped on the bottom; let it cool on a rack and tear it into pieces.