Laiik Makes Greek Food: Lagana
Break out the ouzo, we're making Lagana! This traditional Greek bread is made once a year for Kathari Deftera, or Clean Monday, and is flavored with the anise liquor. The origin of this ancient Greek bread is unclear, but its first written reference dates back to 5th century BC when it was mentioned in a poem written by a Greek poet Aristophanes. Grab your Greek sandals, head to the market and come make Greek food with us.
Execution time: 20 mins
Cooking time: 15 mins
Waiting time: 75 minutes
Ingredients
- 4 cups of flour (or 500 grams)
- 3.3 tsp dry yeast (or 10 grams)
- Aniseed
- ¼ cup of ouzo (or 50 ml)
- 1 ¼ cup of warm water (or 300 ml)
- 2 tbsp olive oil
- Sesame seeds
- Pinch of salt
- 1 tbsp sugar
Execution
- In a bowl, whisk together the warm water, ouzo, yeast, sugar, salt and aniseed
- Add the flour on top of the mix, and allow to rest for 15 minutes (without mixing)
- Add 2 tablespoons of olive oil, and then mix with the hook attachment for approximately 10 minutes in the mixer.
- Grease a bowl, and add the dough to it. Cover with a towel and allow to rest for 60 minutes
- Cut the dough down the middle into two portions
- Add some flour to your working surface, and then use a rolling pin and your hands to open and spread the dough
- Transfer to an oiled baking tray and allow to sit for 15 minutes
- Mix some water and sugar in a bowl, and then sprinkle over the dough
- Sprinkle sesame seeds and anise seeds over the dough
- Press into the dough with your fingers to make indentations
- Bake in a preheated oven at 420F/ 220C
