Lagana - Traditional Greek Flatbread Recipe

Name: Lagana - Traditional Greek Flatbread Recipe
Prep time: 30 min
Cook time: 15 min
Yield: 2 flatbreads
Ingredients: 300 ml water; 7 grams dry yeast; 2 teaspoon sugar; 2 tablespoon olive oil; 450 grams flour; 2 teaspoon salt; 2 tablespoon sesame seeds

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Servings
2 flatbreads
Calories
1015 kcal
Cuisine
Greek

Lagana - Traditional Greek Flatbread Recipe

Elizabeth Reed

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Lagana is a traditional Greek flatbread made to celebrate the first day of Lent in the Greek Orthodox tradition. Light, airy and topped with sesame seeds, my lagana recipe is easy to prepare - and virtually foolproof!

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Ingredients

Servings

300 ml water warm
7 grams dry yeast
2 teaspoon sugar
2 tablespoon olive oil
450 grams flour plain, all purpose
2 teaspoon salt
2 tablespoon sesame seeds

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Instructions

Combine the water, yeast, sugar and 1 tablespoon of the oil in a small jug or bowl. Whisk to combine and set aside for 5 minutes until the mixture activates and becomes frothy.
Place the flour and salt in a large bowl for your stand mixer with a dough hook attached. Add the yeast mixture, and at a low speed, let it knead the dough for 10 minutes. Alternatively, you may like to use a wooden spoon to bring everything together and knead the dough on a floured surface.
Once the dough is soft and elastic, drizzle a little olive oil over it and cover the bowl with plastic wrap and a clean kitchen towel. Set aside for 30-45 minutes in a warm place or until doubled in size.
Place the lagana dough on a floured surface, knead it for a few minutes and divide it into two equal parts.
Take one part of the dough and, using your hands, gently stretch it until it forms a rectangular or oblong shape. Place it on a pre-oiled baking tray (you can use baking paper or parchment paper instead if you prefer). Allow it to rest and proof for another 20 minutes.
Use your index finger to create little dimples or pockets on the dough, brush the lagana with olive oil and cover generously with sesame seeds.
Bake in a preheated 180 deg C oven until golden brown for 15-20 mins. Allow it to cool for 15 mins and serve warm or at room temperature.

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Notes

Temperature - the temperature of your room plays a big part in how long it takes the dough to rise. If it’s on the cooler side, you may need to let it proof a little longer.
Stretching - if you have trouble stretching the lagana by hand, use a rolling pin to help you shape it.
Getting the sesame seeds to stick. Instead of olive oil, try brushing a minimal amount of honey over the lagana or use a mixture of cornstarch and water to create a “glue”.