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This traditional way of making bread has its roots in the past years, when people in the villages prepared enough bread to last for a whole week. Apart from this particular type of bread, they also made a thinner one which was called lagana. It was baked quickly. In fact, it took half the time compared to other types of bread.
When it was ready, it was taken out of the oven and the family and sometimes the neighbours gathered and had “kolatsio” something like breakfast. “kolatsio” included hot bread (lagana), fresh tomatoes (picked up from their vegetable garden) combined with olive oil and oregano, cheese (feta) and olives. Sometimes they had coffee, while the older ones had some wine
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