In the whole of Southern Europe there are different versions of flatbread. In Italy it’s called Focaccia, in France it’s called Fougasse and in Greece it’s called Lagana.
This type of bread we can find in Spain, Portugal and Turkey too and generally in all the countries of the mediterranean and they used them in the era when they used wood fuelled ovens to see whether the oven had reached the required temperature for baking.
Our version, Lagana is eaten mostly on the first day of Lent which in Greece is called ‘Clean Monday’. Here I will give you a recipe which came about because I didn’t have bread flour to make it with.
I had put a little bit of wholemeal flour, the rest was all purpose flour and as I had a jar of tahini handy I put that into the dough too to make up the correct amount needed.
Everyone loved it… except someone said it needed a little more salt; so if you like put a bit more in…