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LAGANA WITH TAHINI

GREEK FLAT BREAD – LAGANA WITH TAHINI

Lagana is a Greek flat bread. It is baked on Clean Monday or Monday of Lent, marking the beginning of the lent before Orthodox Easter. It usually is served with olives, tahini halva and taramosalata (a type of caviar using fish roe from cod or carp).
This flat bread is simple and easy to make. To make it we usually follow the basic bread recipe. It can be baked with sesame seed, olives, peppers, sun-dried tomatoes and various herbs on the top.
Homemade bread had always been my passion and especially flat breads though they have that sweet and crispy taste. If you are fond of bread making you could give a chance to this lagana bread. Tahini and wine make the dough soft inside and crispy outside.

INGREDIENTS:

500 gr. strong bread flour

200 gr. lukewarm water

50 gr. white wine

8 gr. dried yeast

2 tablespoons sugar

1 tablespoon salt

2 tablespoons tahini

around 50 gr. sesame seeds

Sieve the flour into a bowl. Add all ingredients inside and knead. Knead well for 5 minutes until all ingredients are well distributed and the dough is elastic. Shape it into a ball, sprinkle some flower over it, cover with a warm towel and let it rise for an hour. The place should be without air current, warm and moist.
If you can not decide where to place the bowl warm the oven on 180 degrees Celsius (350 F), turn it off, place the bowl inside and close the door. Or wrap the bowl in a warm and clean blanket.

after and hour:

– brush the baking pan with some oil.
– turn on the oven on 180 degrees Celsius.

Check on the dough. When it has doubled its size, make the air go out, and knead for a minute or two, on a slightly floured kneading surface. Cut the dough on two peaces, and using a rolling pin make a thin oval or rectangular shape bread.
Place the breads in the pan. Press with your fingers, press well so the bread would not rise while baking. Brush with olive oil, sprinkle a handful of sesame seed and bake for 30 to 35 minutes.
Serve warm if possible.

 

Lagana with black olives and rosemary

 LAGANA WITH BLACK OLIVES AND ROSEMARY

Lagana is usually served with olives, tahini halva and taramosalata (a type of caviar using fish roe from cod or carp).
This flat bread is using the basic homemade bread recipe. With bread making you can become very creative and use various ingredients. You can also enrich its aroma using different herbs.

Black olives and rosemary leaves are used here.

INGREDIENTS:

500 gr. strong bread flour

250 gr. lukewarm water

8 gr. dried yeast

2 tablespoons sugar

1 tablespoon salt

1 cup pitted black olives, chopped

1 tablespoon fresh rosemary leaves

around 50 gr. sesame seeds

Sieve the flour into a bowl. yeast, sugar, salt and water, knead well for 5 minutes until all ingredients are well distributed and the dough is elastic. Shape it into a ball, sprinkle some flower over it, cover with a warm towel and let it rise for an hour. The place should be without air current, warm and moist.
If you can not decide where to place the bowl warm the oven on 180 degrees Celsius (350 F), turn it off, place the bowl inside and close the door. Or wrap the bowl in a warm and clean blanket.

after and hour:

– brush the baking pan with some oil.
– turn on the oven on 180 degrees Celsius.

Check on the dough. When it has doubled its size, make the air go out, and knead for a minute or two, on a slightly floured kneading surface. Cut the dough on two peaces, and using a rolling pin make a thin oval or rectangular shape bread.
Place the breads in the pan. Press with your fingers, press well so the bread would not rise while baking. Brush with olive oil, sprinkle a handful of sesame seed, spread the olives, and rosemary leaves, press well once again.
Bake for 30 to 35 minutes.
Serve warm if possible.

 

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