Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Lagana

Serves 4 to 6 Bread vegetarian, Breads & Pastry, Lent

Lagana

Lagana, a traditional flatbread, is a staple of Clean Monday tables across Greece. This day marks the beginning of Lent, and Lagana is prepared with olive oil, salt, and flour—a simple yet profound expression of Greek fasting customs. It's a dish that speaks to the heart of Greek culinary tradition, where ingredients are few but the technique is cherished.

The bread emerges from the oven with a golden crust, speckled with sesame seeds, and a soft interior. It carries a subtle yeast aroma, enhanced by the richness of olive oil and the gentle crunch of sesame. Each bite is a balance of mild saltiness and a hint of lemon, inviting you to savor its simplicity.

Ingredients

  • 500 gflour
  • 300 mlwater
  • 1 tspyeast
  • 3 tbspolive oil
  • sesame seedsto top
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 500 g flour, 1 tsp yeast, and a pinch of fine sea salt. Gradually add 300 ml of lukewarm water while stirring with a wooden spoon until the mixture forms a shaggy dough. Add 2 tablespoons of olive oil and continue to mix until the dough comes together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it. Continue kneading for about 10 minutes until the dough is smooth and elastic. If the dough feels sticky, sprinkle a little more flour as needed.
  3. Place the kneaded dough in a clean, lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it has visibly expanded and feels airy when gently pressed.
  4. Once risen, gently deflate the dough by pressing it down with your hands. Transfer it to a baking sheet lined with parchment paper. Shape the dough into a flat, oval shape about 1 cm thick, being careful not to overwork it and lose the air bubbles that have formed.
  5. Preheat your oven to 220°C (428°F). Brush the top of the shaped dough with the remaining 1 tablespoon of olive oil. Sprinkle sesame seeds generously over the surface. Use your fingers to dimple the surface of the dough, which will help it bake evenly and create the characteristic texture of Lagana.
  6. Place the baking sheet in the preheated oven and bake for 20-25 minutes until the Lagana is golden brown and the edges are crisp. The bread should have a slightly springy texture when pressed lightly in the center.
  7. Remove the Lagana from the oven and transfer it to a wire rack to cool. Allow it to cool completely to set the crumb and develop its flavor fully.
  8. Serve the Lagana with additional olive oil for dipping, alongside cheese or olives. Enjoy this traditional bread as part of your Clean Monday meal or any time you wish to savor a taste of Greece.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine