LAGANA, GREEK RECIPE
INGREDIENTS:
60 gr. fresh yeast or 2 teaspoons dried
2 cups warm water (40 degrees Celsius)
1 kilo of flour and flour village for all uses half and half
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons sugar
little sesame
Preparation time: 12 hours
cooking time: 20 minutes
INSTRUCTIONS:
Dissolve the yeast in half hot water, pour some flour to make thick batter, cover it with plastic wrap and leave it in a warm place 12 hours. Sift in the remaining flour pans with salt and make a hole in the center. Pour the sugar, oil, yeast, and the bloated 1 1 / 2 cup warm water or as needed and knead, taking the surrounding flour until you achieve a dough rather soft, elastic and pliable. Knead the loud 8'-10 '. Divide into 3 or 4 balls. Brush them with oil and place them in a bowl. Cover and allow them to double in volume. Press each ball with a rolling pin, on a floured surface and shape 3 or 4 thick pies, with a diameter of 18-20 m. Put them in a large plate, cover and leave them to rise, until doubled in volume. Click on them with fingers in several places, making deep finger across the surface. Brush them with a little water and sprinkle them with sesame seeds. Bake at 200 degrees lagana C, 15'-20 '. The lagana dry very quickly. It is better to be eaten the same day. Otherwise, store them in the freezer, tightly closed in a plastic bag. Maintained 3 months.
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