Lagana

Posted on Mar 4, 2011 in How to... | 0 comments

INGREDIENTS FOR 2 LAGANES

• 6 1/2 cups all purpose flour
• 50 gr. dry yeast
• 2 cups warm water
• 2 tablespoons olive oil
• 2 tablespoons margarine
• 1 level tablespoon salt
• 2 tablespoons sugar
• Sesame

Lagana is the bread of Kathara Deftera

METHOD

1. In a bowl put the yeast, the sugar, the water, stir well to dissolve the yeast and add half cup of flour and stir until you have a uniform batter.
2. Cover with towel and leave in a warm place for 30 minutes.
3. In a large bowl add the flour make a hole, add the batter’s yeast, the salt, the olive oil and the margarine.
4. Knead well for at least 10-12 minutes, until dough becomes elastic, soft and not sticky (if necessary, add flour or water).
5. Transfer the dough to a clean bowl that you have smeared with oil.
6. Cover with a towel, and leave for 2 hours in a warm place.
7. Knead for 5 minutes on floured counter.
8. Cut the dough into two equal pieces.
9. In a baking paper on a baking pan and form each piece of dough into an oval, thin loaf (lagana).
10. With our fingers do holes across the surface.
11. Sprinkle with water and with plenty of sesame seeds.
12. Cover with towel and allow about 20 minutes in a warm place.
13. Preheat the oven to 200oC and bake for 30′.
14. Remove from the oven and put the lagana to a rack to cool.