Greek Lagana bread with Star anise (Clean Monday) | Vegan
Are you aware of Lagana? Lagana is a Traditional Greek bread that is made in a special, once a year in the whole country. This day is Clean Monday and represents the start of the Lent Season before Easter.
The bread is called Lagana (λαγάνα in Greek) and it’s very simple to make. Especially if you have a mixer its a piece of cake!
In the traditional way of cooking, we do not use any star anise. I love so much this spice so I decided this year to make it a little differently. It brings a slight sweetness and aromatic flavor to the bread. Try it and you will remember me! My mum used to make homemade bread with anise and it was one of the favorites in my family.
Every year since I start cooking, I’ve had this bread on Clean Monday. Even during my years outside Greece. This day in Greece, all the bakeries are open and every one of them sells this bread. You can’t escape from the alarming smell around the neighborhoods.
Hope you will like this Special bread. Enjoy! 🙂
The dough is very elastic and soft. Put it in a bowl and put flour on the top.
When it swells, sprinkle your hands with flour in order to be able to form the balls.
Put the balls on the baking paper, sprinkle them with plenty flour so you will be able to roll them out easily.
Greek Lagana bread with Star anise (Clean Monday)
- 750 grams (2.5 cups) all-purpose flour
- 15 grams (4tsps) dry yeast
- 1 - 1.5 tsp salt
- 500 grams (2 & 1/4 cups) warm water
- 2.5 Tbsp olive oil
- 1 tsp ground star anise
- In a bowl, put the water and yeast and mix with well.
- Put aside until is activated for around 20 minutes.
- Put the yeast mix in a mixer with a hook and add the flour, salt, star anise and oil.
- Mix in low speed for 1 minute and continue for 7 more minutes.
- Put the dough in a bowl, cover with little olive oil and cover with a plastic membrane.
- Leave until the dough doubles (about 1 ½ hour).
- Cut a baking paper.
- Remove the dough from the bowl and with a knife, cut into three equal pieces the dough. Put in on the baking paper.
- Cover each lagana with flour and roll out with a rolling pin. Make curvy rectangular shapes.
- Preheat your oven to 200° C
- Leave the bread to be activated for 20 minutes.
- As soon as we pass 20 minutes, we press them with our finger to make the fingers to take the shape of the lace.
- Spread them with water and sprinkle with sesame seeds.
- Bake for 15 minutes.
You can serve this Lagana bread with various appetisers as following. (Instead of Pitta Bread)
- Traditional Arab humus. For the beet version simply add 1 boiled beet and blend well.
- Babaghanoush. (The one with pomegranate)
- Falafel. (The brown balls)
- Tabouleh (The Green Salad)