LAGANA - GREEK LENTEN BREAD

This version of the Greek Lenten flatbread, Lagana, is grain and gluten free, but doesn’t miss out on texture or flavor.

The traditional version of this recipe is typically served on the first day of Greek Orthodox Lent, or “Clean Monday”. It’s a day in Greece where everyone forgets their troubles and spends the day picnicking and flying kites; eating clean, minimally prepared foods (no meats or dairy). Dishes with legumes, like hummus, fava beans, lentils, and lots of fruits and vegetables. I love the idea of having such a relaxing day as the first day of a big holiday. Most Greeks will continue to eat vegan and plant-based dishes for the duration of Great Lent, in anticipation of Pascha (Easter).

Be sure to break out the scale and weigh these ingredients in grams. It’s the best way to have the most accurate results. My flour blend is here, although I haven’t tested it, so I cannot say if using a pre-made flour blend will work.

This version of Lagana is gluten and grain free. Although I usually incorporate some non-gluten grains and legumes into my diet for lent, I stay away from gluten. Follow me on Instagram for more recipes and comment below if you try this! As we say in Greek, “Kali Sarakosti”.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Grain Free Lagana (Greek Lenten Flatbread)

Prep time: 30 MinCook time: 40 MinInactive time: 1 HourTotal time: 2 H & 10 M

Ingredients

• 10 g active dry yeast gluten-free
• 1 tablespoon honey
• 1/3 cup lukewarm water (about body temperature, 95-100°F)
• 450 g grain-free flour blend
• 1 teaspoon sea salt
• 8 g psyllium husk powder
• 10 g flaxseed meal
• ¼ cup tahini paste
• 2 Tablespoons avocado oil, divided
• 550 g lukewarm water (in addition to the 1/2 cup for proofing yeast)
• Sesame seeds, raw, for topping dough

Method

1. Combine the 1/2 cup of lukewarm water, yeast and honey in a small bowl. and stir to combine and dissolve the honey. Set aside to proof. Mixture will get foamy and bubbly.
2. In the bowl of a stand mixer fitted with the dough hook, combine flour and salt. Or add to a large bowl big enough to accommodate all of the ingredients if making the dough by hand.
3. Add the psyllium husk powder and the flaxseed meal to the proofed yeast.
4. Make a well in the middle and add the yeast mixture. Immediately add the yeast mixture to the flour and stir to incorporate. Add the 550 g of water and mix well. If using the dough hook on a stand mixer, be sure to stop the machine and scrape to ensure the flour at the bottom is getting moistened and incorporated.
5. Combine the tahini and 1 tablespoon of avocado oil and and to the dough. Continue to mix until it is a smooth mass that easily comes away from the bowl it will remain a bit sticky.
6. Divide the dough and place each half onto a baking sheet lined with parchment paper. Press into an oval approximately 6” X 8”, and 3/4” thick. Brush the remaining Tablespoon of avocado oil over each loaf. You may need additional oil
7. Cover with plastic wrap and place in a warm spot to rise for 60 minutes.
8. Preheat the oven to 400ºF. Sprinkle with sesame seeds. Bake for 40 minutes, until golden brown with a crispy crust. It will not rise substantially.
9. Remove from oven and allow to cool on the sheet pan. This “carry-over” cooking method finished the bread. Store bread tightly covered for 2 to 3 days. Leftovers make delicious croutons too.
10. Serve with French Onion Lentils and Orzo.

©Tina Wells Luxury Brands, LLC

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