Lenten Lagana (Flatbreads for Clean Monday)

For 4 Lagana (Lenten Flatbreads)

• • 1 kg Village flour
• • 2 ½ cups (625ml) lukewarm water
• • 1 tablespoon (10g) aniseed
• • 1 sachet (11g) dry yeast
• • 1 teaspoon (7g) sugar
• • 1 ½ teaspoons (14g) salt
• • 1 teaspoon (2g) ground mahlab
• • ½ teaspoon (1g) ground mastic
• • ⅓ cup (80ml) olive oil
• • ½ cup (70g) sesame seeds
• • 1 tablespoon (12g) black cumin or black sesame seeds

For the sugar water

• • ⅓ cup (85ml) water
• • 1 tablespoon (17g) sugar

1. 1. In a bowl, combine the yeast, sugar, and 1 cup of lukewarm water. Stir until the yeast dissolves. Set aside for 5 minutes to foam up. Pour the remaining lukewarm water (1½ cups) into another bowl and add the aniseed. Set the aniseed tea aside for 5 minutes, then strain it. In a large bowl or the bowl of a mixer, add the flour, salt, mahlab, and mastic, and mix. Pour in the oil and 'rub' it in (ryziázoume). That is, rub with your palms until coarse crumbs form. Add the yeast mixture and gradually add the aniseed tea. Knead for 5 minutes and shape the dough into a ball. Cover the bowl with a towel and then a blanket. Leave the dough in a warm place for about 1–2 hours to double in volume.
2. 2. Prepare the sugar water: In a small saucepan, combine the water and sugar. Place it on the heat and boil until the sugar dissolves. Remove from the heat. Boil plenty of water and add the sesame seeds to it. Boil for 2 minutes and strain. Mix the boiled sesame seeds with the black cumin/black sesame seeds.
3. 3. Place non-stick parchment paper on 2 baking trays. Once the dough has risen, place it on your work surface and knead for 2-3 minutes. Divide it into 4 pieces. Take one piece and roll it out with a rolling pin into an elongated oval shape. Place the Lagana on the baking tray over the parchment paper. Cover the trays with a kitchen towel and leave the Lagana in a warm place to rise for 40 minutes. Brush the Lagana with the sugar water and sprinkle with the sesame seeds and black cumin. Press lightly so they stick to the dough, but be careful not to deflate it.
4. 4. Wet your fingers and make deep indentations all over the surface. Start from the center, pressing with the two fingers of each hand side-by-side. You should have 4 holes. Then, do the same upwards, then downwards, and then repeat the same over the entire surface of the flatbread. This will help them rise evenly.
5. 5. Bake in a preheated oven at 180°C (350°F) for 35 minutes or a little longer if you like them crispier. Place the Lagana on a rack to cool. Serve with the homemade dips from METRO, which are made from Grandma's recipe book. I love taramosalata, hummus, skordalia, and of course, tahini. Don't forget the 'mougkra' (a type of pickled vegetable/seaweed), fresh artichokes, and freshly cut wild greens.