Pizza and Turkish flatbreads
Lagana is a traditional flatbread made in Greece before Clean Monday, using leftover yeast and flour and allowing the dough to ferment for a long time before coating it with sesame seeds. Slow fermentation gives the dough its characteristic mild tang.
Knead the flour with the yeast, olive oil, salt, and warm water until smooth.
Cover the dough and let it rise slowly in a cool place for 3 hours.
Roll the risen dough into a large oval. Press small indentations into the top with your fingertips, sprinkle with sesame seeds, and press them in lightly.
Bake the bread in an oven preheated to 220°C / 430°F, until the top is golden brown.
If the room is very warm while the dough rises, shorten the rising time; dough that rises too quickly will not develop lagana’s characteristic tang. Allergens: contains wheat (gluten) and sesame.
Mutfağım oldukça sıcaktı, hamur 3 saat yerine 2 saatte iyice kabardı; erken kestiğim için ekşi tat biraz hafif kaldı ama yine de gerçekten lezzetliydi, ailem hiç fark etmedi.
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