The good news is, since my last post about bread failures, I’ve successfully made two yeasted breads. The bad news is, since my last post about bread failures, I’ve successfully made two yeasted breads. ♥ Carbs ♥
Lagana is a Greek bread that is typically made and eaten on “Kathari Deftera,” which is literally translated to “Clean Monday.” It is the day that starts 40 days of Lent before Easter. For those celebrating Orthodox Easter, it’s this coming Monday. On Kathari Deftera, typical Lenten diets, like not eating meat, are observed, but most also do not eat certain types of fish or anything “with blood,” or dairy products.
Lagana is a long, ovalish shaped flatbread that many liken to focaccia. It’s incredibly easy to make and great with any number of dips or simply just olive oil.
Adapted from The Greek Vegan
1 tsp. sugar
1-1/3 cup warm water (about 100-110°)
1.5 tsp. active dry yeast
2 cups all purpose flour
1.5 cups semolina*
1 tsp. salt
Combine the sugar, water, and yeast in a bowl and set aside for approximately 10 minutes to proof. When the yeast has proofed, you will see tiny bubbles on the surface.
Add the flour, semolina, and salt to the bowl and mix until you have a sticky dough. Turn the dough onto a floured surface and knead for 5-10 minutes. Lightly oil a bowl and place the ball of dough inside. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm place for 1-1.5 hours until doubled in size.
Punch down/knead the dough in the bowl a few times before turning it onto a lined baking sheet. Stretch or roll the dough into an oval/rectangular with rounded corners shape about 2/3″ thick. Cover with a clean towel and let rise for about 45 minutes.
Preheat the oven to 375°. Brush the dough with a little olive oil and then sprinkle with sesame seeds. Using your finger or thumb, make some indentations all over the dough. Bake the bread for about 30 minutes, until golden brown.
*Note: If you don’t have or don’t want to use semolina, replace it with all purpose flour. You may need to add a couple of tablespoons extra – go by the consistency of the dough.