Lagana (Greek Flatbread)

INGREDIENTS

• 80% Zimoto
• 20% Type 70% Traditional
• 1,5% salt
• 2% sugar
• 2% margarine
• 4% tachini
• 10% leavened flour
• 75% water

INSTRUCTIONS

1. Knead for 3' on 1st speed and for 6-7 on 2nd
2. Rest the dough for 15-20'.
3. Cut in desired weight and light mold into a loaf
4. Rest for 15-20'.
5. Open dough with fingers and press. Coat top with plenty of sugarwater and sesame seeds
6. Score into baklava shape with a spatula
7. Ferment for 35' (35°C with 65% wet)
8. Prick and bake for 25-30' with plenty of steam at 210°C.