This week Paul's baking one of his favourites, Lagana Bread. A delicious Greek flatbread, amazing warm with a Greek salad, it's one you must try yourself! See below for the full instructions and ingredients. For this and many more recipes, make sure you pick up a copy of Paul's latest book, Bake: geni.us/bakeUK
500g strong white bread flour
7g fine salt
10g fast-action dried yeast
5g ground mastic (masticha)
30ml olive oil, plus extra for oiling
275ml-320m water
100g black sesame seeds
15g caraway seeds
200g sesame seeds
Put the flour, salt, yeast, ground mastic and olive oil into a large bowl and pour in two-thirds of the water. Stir together for 1 minute to combine, then incorporate the remaining water and bring the mixture together to form a dough. Fold a corner of the dough into the middle, rotate the bowl 90° and repeat. Continue this folding and turning action for 2 minutes then tip the dough out onto a lightly oiled surface and knead for 10 minutes until the dough is soft and elastic. (If using a mixer fitted with the dough hook, allow 2 minutes on slow and 7 minutes on medium speed.)
Place the dough back in the bowl, cover with a plastic bag and leave to rise at room temperature for 2-3 hours until doubled in size.
Have ready a large baking tray. Tip the dough onto a lightly oiled surface. Roll into an oval shape.
Tip all of the seeds into a large bowl and pour a little boiling water over them - just enough to moisten but not cover them entirely - then give them a stir. Pick up the lagana and press each side firmly into the seeds to coat well all over.
Place on the prepared baking tray. Cover loosely with a plastic bag and leave to prove for 1 hour.
Heat your oven to 210°C/Fan 190°C/Gas 6½. Bake the lagana for 25 minutes until golden brown. Transfer to a wire rack to cool.
 
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