Lagana (Greek Clean Monday Flatbread)

Here in Greece, the 27th of February this year, marks the beginning of Lent and the day is called "Clean Monday". "Clean" because the Lent fast that will last 48 days, cleanses our souls and our bodies so that we are prepared for Easter!

The tradition on Clean Monday is to eat Lagana which is a flat, oval shaped bread, decorated by pressing our fingertips in it and with lots of sesame!

Traditionally it was made without the use of leavening agents but nowadays bakeries use yeast.

In my version I use my sourdough starter since that's the way my "yiayia" (grandma) used to prepare it.

The ingredients are:

Dry ingredients

520gr All Purpose Flour

12gr salt

30gr sugar

5gr Spearmint (optional)

5gr coriander (optional)

Wet ingredients:

100gr sourdough starter

270gr filtered water

50gr ouzo (if you don't have ouzo you can add 50gr water or Greek Yogurt)

60gr olive oil

Wash:

Honey diluted with water

Method:

21.00pm:

Mix together the dry ingredients.

Mix the sourdough starter with the filtered water and stir until incorporated.

Add the sourdough-water mix and the rest of the wet ingredients to the dry ingredients.

Mix with a wooden spoon or your hands until you have a rough dough.

Cover and let sit for 20 minutes.

21.30pm:

Do a round of stretches and folds (~30 seconds or 3 times around the bowl)

Repeat one more round of stretches and folds after 20 minutes.

Let the dough proof for 8-12 hours or until double.

The next day divide the dough in 2 pieces and with a rolling pin shape the 2 dough pieces in oval or rectangle shapes roughly 2cm thick.

Cover and let them proof for 4-5 hours.

After they have proofed dip your fingers in it to create the characteristic shape of laganas.

Apply the honey-water wash and sprinkle lots of sesame on them.

Bake at 180 for 35-40 minutes or until golden.

The tradition is to enjoy the lagana with olives, tarama or with Macedonian Halva!

Of course I enjoyed it with green olives a d some fresh butter