Gluten-Free Lagana Traditional Greek Flatbread скачать в хорошем качестве

Gluten-Free Lagana Traditional Greek Flatbread

Hey foodie friends! Today we’re making Gluten-Free Lagana. A traditional Greek sesame flatbread baked for Clean Monday and the start of Lent. This bread is soft, dimpled, brushed with olive oil, and topped with sesame seeds, simple, meaningful, and made for sharing with taramasalata, olives, and good company. In this video you’ll see how to: ✔ Make the dough just right (beautiful texture is everything!) ✔ Shape + dimple the lagana ✔ Get it golden, soft, and airy inside ✔ Pair it the traditional way with tarama & olives This is a recipe rooted in tradition - the bread my mum made every year, now adapted so everyone at the table gets to enjoy it. 👇 Full recipe below + more detailed tips in the blog: https://www.createcookshare.com/singl... 📌 Save this video if you love bread, Greek food, or tradition-inspired cooking! ✅ DON'T FORGET TO LIKE AND SUBSCRIBE TO THIS CHANNEL:    / @createcookshare   #lagana #greekbread #glutenfree #cleanmonday #taramasalata #breadrecipe #foodie #traditionalfood Traditional Greek Lagana (Gluten-Free Recipe) INGREDIENTS 500 g Caputo Fioreglut Pizza Flour (gluten-free flour) 7 g dried yeast (1 sachet) 1 teaspoon sugar 1 ½ teaspoons sea salt 2 tablespoons olive oil 600ml warm water (150ml + 450ml) For the top olive oil 1 tablespoon water ½ teaspoon sugar Lots of sesame seeds INSTRUCTIONS 1. Activate the yeast In a small bowl, mix 150 ml of the warm water with the yeast and sugar. Rest for 8 minutes until foamy. 2. Hydrate the flour In a large bowl, combine the flour and salt. Add the remaining water (450ml). Mix until no dry flour remains, then rest until the yeast is ready. 3. Add oil + yeast mixture Add the olive oil and the activated yeast mixture. Mix until fully combined. Start with a whisk or spatula, then switch to oiled hands (or a food-grade glove) and squish and mix thoroughly until the dough is smooth and cohesive, this can take 3–4 minutes. 4. Adjust hydration If the dough feels stiff, add a small amount of water gradually until it becomes thick, sticky, and spreadable. 5. First rise Cover with cling wrap and a tea towel, and rest in a warm spot for 90 minutes until puffed and aerated. 6. Shape the lagana Line a baking tray with baking paper and lightly oil it. Tip the dough onto the tray and press out with oiled hands into an oval or rectangle about 2 cm thick. 7. Second rise Rest for 20 minutes. 8. Dimple + sesame Lightly spray the lagana with olive oil. Mix the water and sugar for the topping, then either flick it over the surface with your fingers or brush it on. Dimple firmly with oiled fingertips, then cover generously with sesame seeds and press them in well. 9. Bake Bake at 210°C (fan forced 200°C) for 25 minutes, or until deep golden. 11. Cool slightly Rest for 15-20 minutes before slicing. (Gluten-free bread sets as it cools — cutting too early can make it seem gummy.)