So, you’ve got opened packages of flour, some honey, and tahini in your pantry? Make a Mediterranean tahini flatbread, an easy-to-make recipe with a unique flavor. If you are a real fan of crust, you are going to love it. Apart from its deliciousness, there are so many ways to use it. An excellent and convenient recipe to make pizza, sandwiches, etc.
30 days of GF is on air!!! At last, the first post and recipe. Super excited, I sat down in front of my laptop to write my first lines and decide about the first recipe. It took me 3 whole days, guys! No joke! Frozen in front of my laptop looking at the empty screen, the walls, and the view outside my window. Almost impossible to choose from a tremendous variety of recipes. Which is the best one to start with?
There is a story behind every and each Greek recipe mainly because this cuisine is intimately related to the country’s history and tradition. Let me explain what I mean. Imagine a cauldron (without the witch). We tossed in it a culinary tradition of some 4.000 years, temperate climate, unparalleled biodiversity, varied topography, a religion that shapes people’s eating habits, and …voila. You’ve got the mixture of the Mediterranean Greek cuisine. Now, can you see the dilemma facing the decision about my first recipe?
Nevertheless, I made up my mind and I am thrilled to share it.
THE CULTURAL CONTEXT
We are in the middle of Orthodox Christian Great Lent and a few more weeks till Easter and this is the time to purify our body, soul, and mind through prayer and fasting. During that period the religious Greeks abstain from foods deriving from animals, their meals are humble and they thank the Lord for the food on their table. This way of living during Great Lent has an impact on food preparation and cooking of every meal, even bread.
Take Lagana, a sesame flatbread, as an example. It is important to remain flat because that’s how it remains humble, otherwise a puffy bread symbolizes arrogance and this attitude isn’t accepted during Great Lent. So I choose this bread because I find quite interesting the reflection/expression of faith over food especially when we enjoy unique heavenly tasteful outcomes!
Lagana flatbread is usually made on the first day of Great Lent called Clean Monday or Ash Monday. It is easy to prepare mostly because women had to devote their time to other important tasks. It was the day of cleaning their pots and pans using wood ash in order to remove any grease from them….and praying of course.
So shame to eat that delicious bread only once in the year and that it is going to change here and now. Add a healthy, easy and versatile bread to your main recipe list and you will not regret it.
I will share with you my favorite version of lagana flatbread enhanced with tahini. Tahini will delightfully change the texture of the crust and provide a rich flavor far better than the one in the basic flatbread recipe.
It doesn’t really matter what kind of flour you are going to use because I assure you that it will be delicious and crunchy either way. However, I would recommend using whole wheat flour, at least a part of it, following the instructions of the Mediterranean way of eating.
It’s a straightforward recipe that won’t give you any trouble.
First, make the yeast, add the tahini, the olive oil, and finally the flour. Knead. The rest is waiting and baking time.
MY MEDITERRANEAN TAHINI FLATBREAD IS READY! NOW, WHAT?
To start with, serve it every day with any recipe. Additionally, you can easily make bread sticks, pizza (use this bread instead of pizza dough), and croutons for soups and salads. Perfect for sandwiches as well.
I would pair it with this spicy feta cheese dip or with tzatziki to enjoy the Mediterranean Greek flavor kick.
If you make this recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Greek chicken and peas in tomato sauce and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Mediterranean Tahini Flatbread
- 4 ½ cups flour. 2 cups bread flour, 1 cup whole wheat and 1 ½ cup all-purpose
- 2 cups lukewarm water
- 2 teaspoons 10g dry yeast
- 1 tablespoon honey (or sugar)
- 1 tablespoon olive oil
- 2 tablespoons tahini
- 1 teaspoon salt
- 2 tablespoons water
- 1 teaspoon sugar
- ½ cup white sesame
- 2-3 tablespoons black sesame (optional)
- Combine 1 cup of lukewarm water, yeast and honey in a small mixing bowl. Wait about 10 minutes until the yeast activates.
- In a large mixing bowl, stir together the remaining 1 cup of lukewarm water, tahini and olive oil. Add the yeast mixture (from the smaller bowl), the salt and gradually the flour.
- Knead by hand for at least 10 minutes or use the mixer’s dough hook. The more you knead the result will be a smooth and elastic dough.
- Cover the bowl with a kitchen towel and set aside for about 1 hour until it doubles its size. When it’s ready, preheat the oven to 200°C (392 degrees F).
- Punch down the dough and divide it into two equal parts. Place the dough on a sheet of parchment paper and start rolling out. Add some flour if the dough is sticky.
- Shape the dough to any size you like. We need a flat dough because this bread isn’t supposed to be puffy. Transfer the parchment paper to a baking pan. Let aside for 20 minutes so that the bread rises again. Repeat the same process with the other half part of the dough.
- For the coating stir the water and sugar over both flatbreads. Sprinkle white and black sesame (optional).
- Use your index finger to make small holes (like “craters”) all over the dough. This technique keeps the dough flat and gives a distinctive appearance.
- Place the baking pan in the middle of your oven and bake at 200°C (392 degrees F) for 20 to 30minutes. It’s ready when golden brown.