Whole Wheat Greek Flatbread-Lagana
User Reviews
4
2 reviews
Good
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Additional Time
1 hr
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Total Time
1 hr 55 mins
-
Cuisine
Mediterranean, Greek
Whole Wheat Greek Flatbread-Lagana
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Crusty Greek unleavened flatbread (Lagana) ready in less than 2 hours. Enjoy the wholewheat version for some extra fiber.
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Ingredients
- 5 cups all-purpose flour used 2 ½ c. regular and 2 ½ c. whole wheat
- 5 cups whole wheat flour used 2 ½ c. regular and 2 ½ c. whole wheat
- 1 teaspoon salt
- ½ ounce yeast dry
- 1 ¼ cup water warm, around 100 degrees Fahrenheit or 40 degrees Celsius
- sesame seeds
- olive oil some
Instructions
- In a large bowl or your mixer bowl blend the flours.
- Mix the yeast in the warm water until dissolved
- Add the yeast water to the flour. Than add the salt.
- Knead the dough until it is somewhat elastic and can be rolled into a ball, it should unstick from the sides of the bowl. I used my regular mixer with the dough hook un low.
- Cover the dough ball with plastic wrap and let it sit in a warm place until it doubles in size (this should take about 45 minutes-1 hour). I heated my oven at 80 degrees Fahrenheit (30 degrees Celsius) and put the dough there.
- In the meantime take a big pan, cover it with wax paper and brush some olive oil on it.
- Once it is ready, take the dough separate in two balls and flatten out on the pan in an oval shape. Wet your fingers and poke the dough so there are indentations. Sprinkle with sesame seeds.
- Bake in the oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 40 minutes.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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