Extra White Lagana

INGREDIENTS

• 2.000 gr. Type 55%
• 1.000 gr. Type 70% Assos Malakos
• 60 gr. salt
• 90 gr. sugar
• 120 gr. tachini
• 60 gr. margarine
• 500 gr. sour dough
• 70 gr. yeast
• (1.800 gr.) – 2.000 gr. water (machine cutting)

Sourdough

• 1.000 gr. Extra Zimoto
• 100 gr. vinegar
• 400 gr. water
• 3 gr. yeast
  Incorporate all the ingredients for 2-3 minutes. Store in an air-tight container for at least 30 hours for the fermentation to take place.

Boulamatsi
Beat the coarse yellow flour and boiling water with a whisk or mixer until you have a thick runny mixture. Add the iced water until the dough reaches the desired consistency. It should be thick.

INSTRUCTIONS

1. Mix all the ingredients together for 2 minutes on the slow speed and for 6-8 minutes on the fast speed.
2. Allow the dough to rest until it fluffs up. Cut 550 gr. pieces for a small lagana and 920 gr. pieces fir a large one.
3. Press lightly and ferment until fluffy. Press, roll out, coat with boulamatsi and sprinkle with sesame seeds.
4. Ferment for 10-20 minutes. Prick and steam bake.
   We can also add the following to a 2.000 gr. lagana dough:
   • 200 gr. olives
   • 200 gr. Florini red peppers
   • 10 gr. oregano