Lagana (Λαγάνα)

Lagana is a traditional Greek flat bread which is made specifically on Kathara Deftera (Clean Monday) which marks the start of Great Lent, the fasting period which precedes Orthodox Easter. All you need are a few simple ingredients like flour, dry yeast, water, oil, and a touch of sugar and salt. Before baking the top of the lagana is sprinkled with sesame seeds.

Lagana (Λαγάνα)

A typical menu on Kathara Deftera (Clean Monday) will include a variety of lenten foods, including taramosalata, fried calamari, and fava. There will also always be freshly baked lagana, that gets torn apart by hand as it is served.

Why this recipe works

As you will see in the recipe which follows, it is an easy bread to make, and well worth the effort.  In fact, it is so easy, and so delicious, I always wonder why it isn’t made more often…like every week!

Although traditionally lagana was made without the use of yeast, I do use it in this recipe.  Otherwise, I keep with tradition and the way my parents taught me to make lagana. I shape them into flat ovals by hand and sprinkling them with sesame seeds before baking. I use a special ingredient, cornstarch to help the sesame seeds stick to the dough.

Lagana smells delicious!

Baking any bread will make your home smell wonderful, and lagana is no exception! The sesame seeds particularly give a nutty aroma that is so special.

It has a beautiful crumb

Lagana is not dense or heavy. In fact, this recipe is going to give you a light and airy lagana that you can easily eat too much of!

It is versatile

You can enjoy lagana in so many ways. Traditionally, lagana is torn into pieces by hand. It can be used to scoop up dips like melitzanosalata and can also be used to soak up the sauces in lathera dishes like black-eyed peas and spinach.

Key ingredients

All purpose flour Regular or plain flour is used to make this lagana bread.

Sugar It only takes a little white granulated sugar to help activate the yeast

Yeast I use active dry yeast as the leavening agent here. Check the date and be sure that it is not expired.

Water Warm tap water is perfect here.

Vegetable oil I use vegetable oil because it has a mild flavour. Also, when fasting some people avoid olive oil.

Salt A touch of salt really highlights all the flavours.

Sesame seeds This is a very traditional topping for lagana. The sesame seeds make your lagana look pretty, and they taste really good.

Cornstarch My secret ingredient! A bit of cornstarch mixed with water, brushed onto the top of the bread helps the sesame seeds to stay in place.

How to make it

Step 1
In a large bowl, combine 1/2 cup of flour, sugar, water and yeast.  Mix well. Allow to sit for approximately 10 minutes.

IMG_5347

Step 2
Whisk together the salt and the remaining 3 1/2 cups of flour.  Add this to the yeast mixture.  Using the dough hook attachment of your stand mixer, or your hands, mix all the ingredients well until well combined.  Knead the dough for approximately 5 minutes.

Step 3
Add the vegetable oil and knead again for about 2 – 3 minutes until the oil has been incorporated into the dough.

IMG_5349

Step 4
Cover the bowl with plastic wrap and with a clean kitchen towel.  Allow to rise in a draft free place for about 4 hours, or until the dough is double in size.

IMG_5356

Step 5
Punch down the dough and divide it into two balls.  Prepare two baking sheets by lining them with parchment paper.  Knead each ball separately and shape each one into an elongated oval.  The oval should be approximately 1/2 inch thick and 12 inches x 7 inches.  We find that the easiest way to create this shape is partially in the air, almost like a pizza maker would make pizza dough in a cartoon! Then, finish shaping the lagana on the baking sheet.  Do NOT use a rolling pin; imperfections are perfect here. Cover loosely with plastic wrap and a clean kitchen towel and allow to rise in a draft free place for approximately 30 minutes.

IMG_5341

Step 6
Preheat your oven to 350 degrees Fahrenheit.

Step 7
Take one lagana at a time and make indentations into its surface using your fingertips.  In a small bowl combine 1/2 cup water with the cornstarch and mix well.  Brush this on top of each lagana and sprinkle 1 tablespoon of sesame seeds onto each one.

Lagana (Λαγάνα)

Step 8
Bake in middle rack of your oven for 20 – 22 minutes, until the lagana is golden brown.

Recipe substitutions

Use olive oil instead of vegetable oil

If going the non-traditional route, you can top the lagana with dry herbs, or poppy seeds.

Baking tips and helpful hints

Check your yeast

Be sure that the yeast you have has not expired and is still active.  There is nothing worse than starting to bake only to realize that your yeast is no longer able to do what it needs to.  When you mix the yeast into the warm water, sugar and some of the flour (as described below in the recipe) you should see some bubbling action after a few minutes. Not much…but just a little, to note that there is something going on.

Use warm water, not hot

The water that you will use to help activate the yeast must be warm, but not hot.  My parents do not use a thermometer, and I`m going to go on the assumption that many of you don’t either (I don’t!).  The water should be warm enough so that when you put your finger into it, it feels warm, but is not so hot that you can’t tolerate having your finger in it.

Make sure those sesame seeds stick!

The sesame seeds that you add onto the surface of the unbaked lagana sometimes have trouble sticking. My trick is to make a mixture of water and cornstarch and brush this onto the top of the lagana before baking.  The sesame seeds are sprinkled on top of this wet dough.  The cornstarch and water make a sort of glue, helping the sesame seeds stay put.  Another way to help secure the sesame is to make indentations with your fingers on the dough before you brush on the water/cornstarch mix and seeds.

Frequently asked recipes

Can I use olive oil instead of vegetable oil?

You can usually substitute one oil for another in most recipes. Here too, you can use an equal amount of olive oil instead of vegetable oil. I use vegetable oil because many people avoid olive oil during lent. Also, the olive oil has a much stronger flavour – it is delicious, but more pronounced.

How can I make sure that the sesame seeds stay on the lagana?

My trick is to make a glue with water and cornstarch and to brush that on the lagana before sprinkling with sesame seeds. Otherwise you can brush on a thin layer of honey or even maple syrup before adding the sesame seeds.

How do I know if the lagana is cooked?

You will know that your lagana is cooked when it is golden brown on top and bottom. When you lift your lagana it should feel light and fluffy.

The significance of this recipe

Lagana is traditionally only eaten on Clean Monday (Kathara Deftera) to mark the beginning of the fasting period of Great Lent. Although my family and I are fortunate to live in a city with a strong Greek community, which means that laganes are readily available in Greek markets and bakeries, my parents often make their own, and taught me to do the same.  

In Greece, Clean Monday (Kathara Deftera) is a National holiday and families usually gather in parks and other green spaces to picnic, celebrate and fly kites! How beautiful! During all the merriment, people traditionally enjoy lagana served with olives, and taramosalata, and other lenten foods.  On Clean Monday a knife is not used to cut the lagana since the use of a knife (in the olden days, they were usually made of iron) is felt to introduce bad luck. Instead, the lagana is torn with one’s hands, making this bread not only delicious, but also kind of fun to eat.

Lagana (Λαγάνα)

How to store

Lagana tends to harden and dry out quickly. For this reason it is best enjoyed the day it is made. If you would like to make it in advance and freeze it, then allow it to cool completely and freeze immediately after. Wrap it well in plastic wrap and then place in a freezer bag.

Serving size

This recipe makes 2 laganes.  Each one is about 12 inches x 7 inches.  Of course, this is not an exact science.  Just make sure that the laganes, when shaped and awaiting their second rise, are about 1/2 inch thick.

Lagana (Λαγάνα)

How to serve

Traditionally lagana is served with taramosalata, skordalia (garlic potato spread) and assorted olives.

If you are looking for some other traditional recipes to enjoy during Great Lent, you will certainly like these:

Easy 4 ingredient taramosalata This mousse-like taramosalata is made using only tarama, onion, oil and lemon juice.

Fried calamari Perfectly crispy and tender calamari is a staple during lent.

Halva (Χαλβάς) A traditional Greek semolina dessert. This no-bake treat comes together really easily and satisfies your sweet craving while fasting.

Easy 4 ingredient taramosalata made without potatoes or bread.
Fried Calamari
Halva (Χαλβάς)

Connect with us!

We love hearing from you!  Leave a comment, ask a question, or just say Hi!

If you have made our recipe, don’t forget to rate it!

Follow us on social media! We have lots of fun there! You can find us on FacebookInstagram, YouTube, and Pinterest. 

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

Lagana (Λαγάνα)

Follow my blog with Bloglovin

Lagana, a traditional, lenten bread, made for Kathara Monday.

Lagana

Lagana is the traditional Greek flatbread, perfect for lent.
5 from 15 votes
Print Pin Rate
Course: Bread, Snack
Cuisine: Greek
Prep Time: 20 minutes
Cook Time: 20 minutes
Proofing time: 4 hours 30 minutes
Servings: 2 breads
Calories: 914kcal
Author: Mia Kouppa

Ingredients

  • 4 cups all-purpose flour
  • 1 ½ cups warm water
  • 2 teaspoons active dry yeast
  • 2 tbsp sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame seeds
  • 1/2 cup water
  • 1/2 teaspoon cornstarch

Instructions

  • In a large bowl, combine 1/2 cup of flour, sugar, water and yeast.  Mix well. Allow to sit for approximately 10 minutes.
    1 ½ cups warm water, 2 tbsp sugar, 2 teaspoons active dry yeast
  • Whisk together the salt and the remaining 3 ½ cups of flour.  Add this to the yeast mixture.  Using the dough hook attachment of your stand mixer, or your hands, mix all the ingredients well until well combined.  Knead the dough for approximately 5 minutes.
    1/2 teaspoon salt
  • Add the vegetable oil and knead again for about 2 – 3 minutes until the oil has been incorporated into the dough.
    1 tablespoon vegetable oil
  • Cover the bowl with plastic wrap and with a clean kitchen towel.  Allow to rise in a draft free place for about 4 hours, or until the dough is double in size.
  • Punch down the dough and divide it into two balls.  Prepare two baking sheets by lining them with parchment paper.  Knead each ball separately and shape each one into an elongated oval.  The oval should be approximately 1/2 inch thick and 12 inches x 7 inches.  We find that the easiest way to create this shape is partially in the air, almost like a pizza maker would make pizza dough in a cartoon! Then, finish shaping the lagana on the baking sheet.  Do NOT use a rolling pin; imperfections are perfect here. Cover loosely with plastic wrap and a clean kitchen towel and allow to rise in a draft free place for approximately 30 minutes.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Take one lagana at a time and make indentations into its surface using your fingertips.  In a small bowl combine 1/2 cup water with the cornstarch and mix well.  Brush this on top of each lagana and sprinkle 1 tablespoon of sesame seeds onto each one.
    2 tablespoons sesame seeds, 1/2 cup water, 1/2 teaspoon cornstarch
  • Bake in middle rack of your oven for 20 – 22 minutes, until the lagana is golden brown.
  • Allow to cool, and tear away!
  • Enjoy!

Video

Nutrition

Calories: 914kcal | Carbohydrates: 192g | Protein: 27g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 596mg | Potassium: 68mg | Fiber: 26g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 246mg | Iron: 10mg

Thanks for sharing!

8 Comments

  1. a little Swiss, a little Canadian says:

    Yummy! Reminds me a tiny bit of foccachia!😋😍

    1. miakouppa says:

      It does! Both are yummy 🙂 🙂

  2. I made my laganea today and although they are delicious, they did not brown on top so I ended up leaving them in the oven a little longer which caused the bottoms to be a tad too crisp. Any suggestions on how to get the tops to brown?

    1. miakouppa says:

      Hi Eleni! So glad you found the lagana delicious 🙂 It’s hard to know why they didn’t brown, but I wonder if it would help if you used Convection (if you have a convection oven).

  3. My dough was sooo sticky and difficult to work with. I wonder if it’s because I used instant yeast? The lagana also took forever to brown. Had to use the broiler a little. Otherwise the flavor was nice… I’ll definitely try it again with normal yeast to see if it makes a difference.

    1. miakouppa says:

      Hi Nicole! Sorry for the delay in getting back to you. The dough is a bit sticky but should not have been difficult to work with; perhaps it needed a little more flour. The type of yeast you used should not have made much of a difference; we have made lagana with instant yeast as well and it works out fine. As for the browning, keep in mind that the top of your lagana is not meant o be very dark; slight browning in some areas is all you are looking for. Glad you enjoyed the flavours! Thanks for stopping by! xoxo Helen & Billie

  4. I want to make it the day before because I work on Mondays. How do I prevent it from drying out overnight?

    1. miakouppa says:

      Hi there! Let it cool and then wrap in plastic wrap. It should be fine the next day! xoxo Helen & Billie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating