Greek Lagana Flatbread (λαγάνα - la-gA-na)

Greek Lagana Flatbread (λαγάνα - la-gA-na)

Bowl 1
17.5 g (20g) Yeast
50ml luke warm water
2 tsp sugar
50g self raising flour (1/3 C)

Bowl 2

200 ml water
1 Tbs olive oil
2 tsp salt
350 g flour (2 1/2 C)

Sesame seeds

In a bowl combine the yeast and luke warm water.

Stir and then add the sugar. Add in the flour and stir it in.

Cover in plastic and let it rise for 30 minutes.

In a other bowl greased with oil add water, olive oil, salt and flour.

Add the sticky mixture to the flour mixture and combine it all with your hands until a nice dough forms.

Cover and leave for 1 1/2 hours.

Flour a counter, oil your hands and knead the dough lightly for 5 to 7 minutes until its no longer sticky.

Break the dough in 2 parts and fold it nicely. Place the dough on a waxing paper flour ontop and roll it 1 to 2 cm flat.

Add it into the oven dish, cover with a cloth and leave it in a warm place for 45 minutes.

Brush the dough with olive oil and sprinkle sesame seeds and oregano all around.

Press the dough making little holes with your fingers.

Bake for 25 minutes at 190°C until golden and crunchy.

Enjoy

#lagana #sarakosti #greekbread #katharadeftera #breadrecipe #flatbread #baking

[aidanfordsword]

That is a lot of yeast! Also you do not need to add sugar. New sugars are too complex for the yeast to actually eat.