Country-Style Lagana

INGREDIENTS

• 2.000 gr. Dialehto
• 1.000 gr. Zimoto
• 60 gr. salt
• 30 gr. sugar
• 100 gr. tachini
• 400 gr. sour dough
• 70 gr. yeast
• 2.100 gr. water

Sourdough

• 1.000 gr. Εxtra 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.
4. Press, roll out, coat with boulamatsi and sprinkle with sesame seeds. Ferment for 10-20 minutes. Prick and steam bake.

We can also add the following to a 2.000 gr. lagana dough:

• 400 gr. sun-dried tomato
• 200 gr. baked sesame seeds
• 10 gr. oregano