Lagana
This Greek flatbread lagana is eaten on on Clean Monday, the beginning of Lent. It's easy to make, and pairs well with many different spreads, especially the carp roe spread called taramoslata.
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EmailIngredients:
600 g hardened white flour
25 gr. yeast
1 tsp salt
30 threads saffron grated
4 tbs thyme honey
2 tbs butter
1 cup milk
1 cup walnuts, slightly chopped
5 6 pieces of bitter orange (ready made sweet)
10 dried figs cut into four pieces each
½ cup black raisins
4 5 poppy seeds
2 tbs sesame
Procedure:
Preheat oven at 200° C.
1. Let the saffron soak with half of the milk.
2. Dissolve the yeast in the rest of the milk and add the flour.
3. Combine salt, honey, milk, saffron and the melted butter.
4. Begin kneading and at the same time add some warm water, as much is needed.
5. The dough should become smooth and whole.
6. Then add the walnuts, the raisins, the figs and the bitter oranges, strained and sliced into small pieces, together with the dough and knead till it is smooth again.
7. Split the dough in two parts; mould each part approx. one and a half finger thick.
8. Sprinkle all over the bread, the poppy seeds mixed with the sesame seeds.
9. Place them in a large flat pan and let them rise.
10.Then bake for approx. 30 minutes. Let them cool down before slicing.
