No-knead lagana (Greek flatbread)
No-knead lagana (Greek flatbread)
Ingredients:
- 1 1/2 c (350ml) lukewarm water (about 100F / 38C)
- 1 packet (2 1/4 tsp) active dried yeast
- 2 tsp salt
- 3 1/4 c (400g) all-purpose flour
- olive oil, for drizzling
- sesame seeds, for topping
Directions:
Combine water, yeast, and salt in a large bowl. Add flour all at once. Stir well with a wooden spoon just till there are no more dry patches. Cover with plastic wrap and poke a couple holes on top. Let rise at room temp for 2 to 5 hours. The dough will start to deflate, and that’s fine. At this point, you can bake right away, or you can transfer the bowl to the fridge and bake the next day or even the day after. (I baked it the next day.)
When ready to bake, if your dough was in the fridge, take it out and let it rest for 40 minutes at room temperature first. Prepare a baking sheet by covering the bottom with sesame seeds or cornmeal.
Take the dough and shape it into a long oval (lagana) shape, about the thickness of your thumb. Don’t knead! I just gently stretched the dough into a somewhat even oval, about as long as the baking sheet. Lay on the baking sheet. Cover liberally with olive oil and sprinkle with sesame seeds, then let rise for 20 minutes. It might not rise much but don’t worry, it will in the oven.
Preheat the oven to 450 F (220 C) with a roasting pan on the bottom most rack. (You can also set a pizza stone on the middle rack, but I don’t have one!) Also prepare a cup of water.
After the last little 20 minute rise, quickly put the lagana in the oven on the middle rack and pour the water into the pan at the bottom, then quickly close the door to trap the steam.
Bake for 15 to 25 minutes, till the bread is a deep golden brown.
Tip:
I used 3/4 all-purpose flour and 1/4 spelt flour. I really recommend this, as it gives the bread a lovely rustic texture, but if you don’t have spelt flour on hand – no worries!
