Lagana - Clean Monday's flat bread

Lagana is a traditional Lenten flatbread which we eat in Greece only once a year, on Clean Monday (the first day of the Greek Orthodox Lent). Originally, lagana was an unleavened bread but, over the years, a little bit of yeast has crept into the recipes. Traditionally it is shaped like a rectangle with rounded corners and is a fairly flat loaf with crunchy crust and soft inside. The choice of oil depends on how closely Lenten restrictions are observed. Usually Lagana is store bought at the neighbourhood's bakery but there are recipes somebody could use so to enjoy a home made Lagana

Ingredients (for 2 Laganes):
750gr. of hard flour (appropriate for bread), sifted in a large bowl
1 sachet of dried yeast
1 tbsp of salt
1 tsp of sugar
1/2 tea-cup of olive oil
1 tea-cup of sweet red wine
1 tsp of anise seeds
2 tbsp of sesame seeds
1 glass of lukewarm water

Method:
In a small saucepan boil on medium heat the anise seeds along with the lukewarm water for 4-5 minutes. Strain in a small bowl and discard the anise seeds (it is the water you will later need) and leave on the side to cool down.

Preheat the oven to 170ºC and move the oven rack on the first place from the bottom. Line a shallow and spacious baking sheet with some baking paper.

Sprinkle the sifted flour with the yeast and the sugar. Make a well in the centre and add the oil and the wine. Start kneading with your hands and little by little add the lukewarm water, until you have a dough which doesn't stick on the hands and gets easily off the sides of the bowl.

In the end season with the salt and place the dough on a lightly floured surface. Knead thoroughly for 5-6 minutes. Transfer the dough to an oiled bowl, cover with a clean kitchen towel and leave in a warm place for about 45 minutes to 1 hour, to raise and double in size.

After it is doubled, divide the dough in two equal parts. Give to both pieces the shape of a rectangle with rounded corners, being not more than 1/2cm thick. Place the laganes on the baking sheet and with your fingers gently press here and there on the surface to create small dimples (see photo on bottom).

Cover the laganes again and leave them to rest and lightly raise for 20 minutes. Drizzle on top with a bit of water and sprinkle with the sesame seeds.

Put in the oven and bake for about 45 minutes or until they are lightly golden brown and with a crunchy crust. Let them cool down a bit and then cut in pieces and serve.