Ingredients:
- 500g hard flour
- 350g water
- 1 packet dry yeast
- 1 pinch of sugar
- 10g salt
- 2 tablespoons olive oil
For Brushing the Lagana:
- 2 tablespoons water
- 1 teaspoon sugar
- Sesame seeds
Instructions:
- Activate the Yeast:
In a bowl, mix the water, yeast, and sugar until the sugar dissolves. Let it sit for 20 minutes to activate the yeast. - Prepare the Dough:
After 20 minutes, add the flour, salt, and olive oil to the yeast mixture. Knead for 10 minutes until you have a smooth dough. Cover the bowl with plastic wrap and let the dough rise for about 1.5 hours, or until it doubles in size. - Shape the Lagana:
Once risen, divide the dough into two equal pieces. Place each piece on a parchment paper sheet sized to fit your baking tray. Sprinkle some flour on each piece, and use a rolling pin to shape the dough into the characteristic flat oval of lagana. - Prepare the Sugar Water:
In a small bowl, mix the water and sugar to create a sweet glaze. Brush the top of each lagana with the sugar water and sprinkle generously with sesame seeds. - Second Rise:
Let the lagana rise for another 30-35 minutes. - Preheat and Decorate:
Preheat your oven to 220°C (428°F) with fan assistance. Use your fingers to create dimples across the surface of the lagana. Drizzle lightly with olive oil. - Bake:
Reduce the oven temperature to 180°C (356°F) and bake for 15-20 minutes, or until the lagana are golden brown. Adjust the baking time based on your oven.
Enjoy the Warmth of Tradition
Lagana bread is more than just a recipe; it’s a celebration of simplicity and heritage. With its crisp crust, tender crumb, and sesame topping, it’s perfect for dipping, spreading, or enjoying on its own. A warm slice of lagana brings the charm of tradition to your table.
