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Gluten Free Lagana (Greek Flatbread traditionally baked for Clean Monday)

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

Amazing gluten-free LAGANA!!! Crispy outside & fluffy inside!!! Very easy with few ingredients and delicious!!

 250 g gluten-free mix flour for bread ( I used half Schär's Mix B – Mix Bread and half Schär's Mix it Farina)
 250 ml lukewarm water
 10 g dry yeast
 1 tbsp granulated sugar
 ½ tsp salt
 2 tbsp extra virgin olive oil
για τη διακόσμηση
 2 tbsp lukewarm water
 1 tsp granulated sugar
 sesame
 black sesame (optional)
1

Sift the flour into a bowl, make a small pit in the middle and add the yeast, sugar and 2 tbsp. of the lukewarm water.

2

Leave it aside, in a warm place for about 30 Minutes, or in the oven at 50°C/120°F for about 20 Minutes or so, until the yeast activates and rises.

3

As soon as the yeast is ready, mix it with the rest of the flour, adding the lukewarm water, olive oil and salt.

4

Mix well with a whisk. The dough becomes stiff but we cannot shape it by hand.

5

Line a greaseproof paper to a big baking tray/pan.

6

Pour the content as pouring a cake mixture into the form, i.e. by pouring it, simply here we spread the dough and form/shape to lagana, in the baking pan.

7

Leave it in a warm place for for about 30 Minutes until it rises. Alternatively, in the oven at 50°C/120°F. For about 12 Minutes.

8

Once it has risen, press it with your fingers to give it the familiar look we know.

9

Mix the sugar with the water and brush it over lagana and sprinkle it with sesame seeds.

10

Leave it for another 10 Minutes to rise again.

11

Bake at 175°C/330°F for about 30 Minutes, until it gets a golden-brown color.

12

Then place it on a rack and let it cool down.