Lagana

No Leftovers

Servings

2 large laganas

Preperation

20 minutes

Cooking

18–20 minutes

Waiting

1 hour and 30 minutes

500 g all-purpose flour 320 ml lukewarm water 7 g dry yeast (1 sachet) 1 tbsp sugar 1 1/2 tsp salt 60 ml olive oil 3 tbsp sesame seeds 2 tbsp water for the surface

In a bowl, dissolve the yeast in the lukewarm water with the sugar and leave for 5–10 minutes until foamy.

Add the olive oil and salt and mix.

Add the flour and knead until you have a soft, slightly sticky dough.

Cover the bowl and let the dough rise for 1 hour, until doubled.

Divide the dough into two pieces and press each one with your fingers into an elongated shape, without a rolling pin, on parchment paper.

Dip your fingers in olive oil and press the surface of the lagana to create dimples.

Brush with the water, sprinkle with sesame and let it rest for 20–30 minutes.

Bake in a preheated oven at 200°C (fan) for 18–20 minutes, until golden and crisp outside but soft inside.

See more recipes:

Fast Recipes

Lagana

Servings

Preperation

Cooking

Waiting

See more recipes:

Bruschetta with grated halloumi

Cheese loukoumades

Crispy beer-battered zucchini

Baked feta with grapes and figs

Lagana

Servings

Preperation

Cooking

Waiting

See more recipes:

Bruschetta with grated halloumi

Cheese loukoumades

Crispy beer-battered zucchini

Baked feta with grapes and figs

Do you want me to send you more delicious recipes?