Greek Cuisine

Lagana Recipe – Greek Special

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Lagana Recipe – Greek Special

Lagana is a traditional Greek flatbread baked especially on Clean Monday (Kathara Deftera), the first day of Lent in Greece. This sesame-topped, slightly chewy, olive oil-enriched bread is made without dairy or eggs, reflecting the spirit of fasting. Crisp on the outside and soft within, Lagana is perfect served with olives, taramasalata, or fresh veggies.

  • Prep Time20 min
  • Cook Time1 hr
  • Perform Time25 min
  • Total Time1 hr 45 min

Lagana Ingredients:

  • 3 ½ cups all-purpose flour
  • 2 tsp active dry yeast
  • 1 ¼ cups warm water (not hot)
  • 1 tsp sugar
  • 1 ½ tsp salt
  • 2 tbsp olive oil (plus more for brushing)
  • Sesame seeds, for topping

Activate Yeast:

1

In a bowl, dissolve sugar in warm water. Sprinkle yeast over the top. Let sit for 5–10 minutes until foamy.

Make the Dough:

2

In a large mixing bowl, combine flour and salt. Add activated yeast mixture and olive oil. Mix until a dough forms.

Knead and Rise:

3

Knead dough on a lightly floured surface for 8–10 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.

Shape the Lagana:

4

Punch down the dough and roll it out into a rough oval or rectangle, about ½ inch thick. Transfer to a parchment-lined baking sheet.

Add Toppings:

5

Brush with olive oil and sprinkle generously with sesame seeds. Use your fingertips to create dimples across the surface.

Bake:

6

Bake in a preheated oven at 200°C (400°F) for 20–25 minutes until golden brown.

Cool and Serve:

7

Let cool slightly before slicing. Serve warm or at room temperature.

Recipe Notes :

Traditional Tip : Lagana is often made only once a year for Clean Monday, but it’s delicious anytime!

Flavor Variations : Add herbs like oregano or thyme to the dough for extra aroma.

Serving Suggestion : Pair with dips like hummus, skordalia, or eggplant salad (melitzanosalata).

Storage : Best enjoyed fresh, but can be stored in an airtight container for 2–3 days.

Freezing Tip : Freeze the baked bread wrapped in foil for up to a month. Reheat in the oven to refresh.

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