Lagana - Greek Lenten Bread


For the first day of the Greek Orthodox Lent, Clean Monday.

4 cups of all-purpose flour
1/2 cup of vegetable or olive oil
2 teaspoons of dry yeast
1/2 teaspoon of salt
1 cup lukewarm water
olive oil
4-5 tablespoons of sesame seeds
Sprinkle the yeast in 1 cup of warm water. Leave it for 30 minutes until it foams. In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast-water mixand oil. With hands or a wooden spoon, mix to create a cohesive dough..

If needed, add a little more warm water.
On a floured surface, knead the dough until it no longer sticks to the hands and is soft and malleable. Form into three flat loaves, round or rectangular, about 3/4 to 1 inch high. Cover with a towel and allow to sit until doubled in height, about 45 minutes.

Preheat the oven to 355°F (180°C).

Poke the loaves in several places with fingers, brush lightly with oil, and sprinkle with sesame seeds (approximately 1 rounded tablespoon per loaf).

Bake at 355°F (180°C) for 30-40 minutes, until golden.

Serve lagana the same day they are made, as they harden quickly. Otherwise, you can freeze.