Lagana

Directions

In a bowl, dissolve the yeast (about half a cup) with a little flour overnight. Cover it and let it double in size in a warm place. The next morning, sift the flour and salt into a large bowl. Make a well in the center and add the tahini, honey, 2 cups of warm water, and the yeast mixture. Mix slowly, gradually incorporating the flour from the sides until the dough becomes elastic, soft, and pliable.

Divide the dough into three equal balls and let them rise in a warm place. On a floured surface, flatten the balls with your fingers or a rolling pin, forming three flatbreads. The height of the lagana should not exceed 2 centimeters. At this point, I wanted to mention that we can add flavors to our lagana, such as sun-dried tomatoes with thyme, garlic with oregano, or olive fillets, etc.

Cover them and let them double in size again. When they have doubled in size, press them firmly with your fingers, making deep imprints. If desired, we can prick them with a skewer. Brush them with water and sprinkle sesame seeds on top for traditional lagana. Bake them in a hot oven at around 180-200 degrees Celsius for 15-20 minutes.

Another very tasty variation is to brush them with a mixture of tahini and a little honey while they are still warm and sprinkle small pieces of crumbled halva on top. Our lagana should be consumed on the same day as they dry out quickly. Happy Lent!