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!
Greek Bread Traditional
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 started 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.
How to make Greek Bread with Star anise - Step by Step
Put the bread with the baking paper in a pan and bake for 15 minutes. (Photo 10 below)
Serve with the sauce of your choice. In my case, I served it with beetroot hummus and traditional hummus.
Cook's tips for the Greek Bread
- The secret for this Greek Bread is the good kneading. If you do not have a mixer you can knead it with hands for 20 minutes.
- Mix VERY well the yeast with the water until it dissolves.
- Do not add more olive oil than the recipe suggests. The bread will lose its elasticity.
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📖 Recipe
Greek Lagana bread with Star anise (Clean Monday)
Ingredients
- 4 cups all-purpose flour
- 4 tablespoon dry yeast
- 1 tablespoon salt
- 1 tablespoon sugar brown one
- 1.5 cups warm water
- 2 tablespoon olive oil
- 3 tablespoon sesame
- 1 tablespoon ground star anise
Instructions
- 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 7-10 more minutes in high speed
- 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 two 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 392 Fahrenheit.
- Leave the bread to be activated for 20 minutes.
- As soon as 20 minutes pass, press them with your finger to make small holes on the Lagana surface.
- Spread them with water and sprinkle with sesame seeds.
- Bake for 15 minutes.
Notes
- The secret for this Greek Bread is the good kneading. If you do not have a mixer you can knead it with hands for 20 minutes.
- Mix VERY well the yeast with the water until it dissolves.
- Do not add more olive oil than the recipe suggests. The bread will lose its elasticity.
Nutrition
Bread Platter suggestion
You can serve this Lagana bread with various appetizers as following. (Instead of Pitta Bread)
- Traditional Arab hummus. For the beet version simply add 1 boiled beet and blend well.
- Babaghanoush. (The one with pomegranate)
- Falafel. (The brown balls)
- Tabbouleh (The Green Salad)
ARE YOU PLANNING TO MAKE THIS RECIPE?
ARE YOU PLANNING TO MAKE THIS RECIPE?I LOVE to see your creations. Please take a photo and tag @MANINIOPK om Instagram with the hashtag #MANINIOPK.
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