Λαγάνα Εύκολη σε 2 λεπτά ( Για Αρχάριους ) - Lagana Easy in 2 minutes (For Beginners)Stella LoveCook

Stella LoveCook - Στέλλα Μάρκου - Stella Markou / Πατήστε το 🔔 για ειδοποιήσεις / Press 🔔 for alerts // ΚΑΝΕ ΔΩΡΕΑΝ ΕΓΓΡΑΦΗ ΣΗΜΕΡΑ 📖 SUBSCRIBE TODAY - FREE
👩‍🍳👨‍🍳Δεν είμαι εδώ για να σας μετατρέψω σε έναν τέλειο σεφ, απλά να σας βοηθήσω να περιηγηθείτε στην κουζίνα και να φτιάξετε φαγητό που όλοι θα αγαπήσουν ! 👩‍🍳👨‍🍳I'm not here to turn you into a perfect chef, just help you navigate the kitchen and make food everyone will love !
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Preparation time: 10 minutes
Waiting time: 1:35 minutes
Cooking time: 25 minutes
Servings: 4 medium or 2 large lagans
Cuisine: Greek Cuisine
Author: Stella Markou
▪ 1 kg of all-purpose flour
▪ 600gr warm water
Put your finger in the water
Count to 10 (1-2-3-4-5-6-7-8-9-10)
If you can stand water then it's ideal
(NOT to burn)
(**If you have a thermometer, its normal values are: From 36 - 37 °C)
▪ 2 sachets of dry yeast (instant yeast) (14 g) OR (fresh yeast is 50 g)
▪ 1 tablespoon of sugar (14 g)
▪ 1 teaspoon of salt (14 g)
▪ 4 tablespoons of olive oil (30 g.)
If you want puffy lagana, shape the laganas with a thickness of 2 cm, while if you want a thinner and crisp lagana, shape the laganas with a thickness of 1 cm.
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1) sesame with sugar water (2 tablespoons of water - 1 teaspoon of sugar)
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Optionally:
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2) Oregano with olives and cherry tomatoes
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3) ½ cup sun-dried tomatoes
¾ - 1 cup pitted olives (oil-ripened olives)
Sprinkle kosher or coarse salt on top
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4) 1 fresh bell pepper with ¾ - 1 cup pitted olive (olives cured in oil)
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5) Garlic (boiled whole garlic in olive oil and added whole on top), Fresh
rosemary, Coarse sea salt
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6) Tomato cut into small pieces colorful peppers, olives and onion
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7) Olive oil with rosemary and sesame, coarse salt or grated garlic
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8) Fresh basil leaves, pesto, sun-dried tomato and olives
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Is it okay if I leave the lagana overnight and bake it in the morning?
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Good evening.
In this case, you should keep your dough overnight in the refrigerator (in a large bowl to give it room to rise) and cover it very well with film or a lid. The next day in the morning you will take it out for at least an hour on the kitchen counter, without moving it at all.
Then you will do exactly the process that I show you. You will line the large kitchen tray with baking paper and make your lagans, cover them and let them rise as long as necessary, always in a warm environment.
The process and tips from here on out are exactly the same as what I'm showing you.
I wish you good luck. Happy Lent and Happy Clean Monday, have a nice time with your loved ones
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Dry or Fresh Yeast ? Which of the two should I choose ?
• Ξηρή ή Νωπή Μαγιά;Ποια...