All the secrets of making the perfect homemade lagana

lagana

Clean Monday (Kathara Deftera) must include lagana since bakeries prepare it exclusively and in large quantities on this day.

However, since lagana only needs a few stages of rising, unlike other bread, and does not require many hours of waiting, this year, we suggest you make it at home.

lagana

The process and recipe we will give you are so simple that you will definitely make it outside of Lent.

The following secrets will ensure its successful outcome.

Lagana

  • It is good not to add the flour at the beginning of mixing the ingredients when the yeast is activated so that it does not "burn".
  • The water should be lukewarm and not hot.
  • Before kneading, it is good to oil or flour our hands.
  • The dough needs firm shaping, even with our hands in fists, for a long time until it becomes soft and pliable. The more it is worked, the fluffier it will be in its final form. To know if it is ready to open and bake, press it with your finger, and it should not rise again.
  • If we don't have much time and don't want to wait long until it doubles in volume, place it covered in a warm place (e.g., in a warm oven).
  • Once you open it to the desired size, create rings by pressing it with your finger so that it makes dimples. Also, make several holes with something sharp, such as a toothpick or a thick needle, poking hard until it reaches the bottom, as far as the pan.
  • Before pouring the sesame seeds, brush them with water so they stick well. Some also dissolve a little sugar in it, which gives a sweeter taste and a darker colour.
  • Before the baking is finished, sprinkle with a little extra water. This will give the bread the necessary gloss and the extra crispy texture that most people like. Don't do this step if you still want it soft and fluffy.

And now click HERE for a traditional lagana recipe.

Evi Sklatinioti is a columnist for Olive Magazine. Translated by Paul Antonopoulos

READ MORE: Our Top 10 most loved Greek dishes.

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