Greek Cuisine

Lagana Recipe – Greek Special

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Lagana Recipe – Greek Special

Lagana is a traditional Greek flatbread traditionally baked for Clean Monday, marking the start of Lent in the Greek Orthodox Church. This Lenten bread is made without dairy or eggs, aligning with fasting practices. The dough is enriched with olive oil, topped with sesame seeds, and baked to a golden crisp. Enjoy Lagana fresh out of the oven, paired with dips like hummus or tzatziki, or used to scoop up your favorite spreads.

  • 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 :

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