Lagana is a flatbread that originated in ancient Greece. It is still made during the Greek Lent period that precedes Orthodox Easter.
Serves: 10Hands-on: 10 minutesTotal: 3 hours 25 minutesDifficulty: Medium
- 2½ tsp. active dry yeast
- 1 tsp. sugar
- 1½ cups tepid water
- 1½ tsp. salt
- 3¾ cups all-purpose flour, divided
- 1 Tbsp. vegetable oil
- ½ cup sesame seeds
- In a large bowl, combine the yeast, sugar, and water. Set the mixture aside for 7–10 minutes to allow the yeast to activate. Stir in the salt. Using a large wooden spoon or your hands, gradually stir in 3½ cups flour until a dough starts to form. If the mixture seems a little dry, add up to ¼ cup tepid water until the dough comes together. The dough should feel smooth and not too sticky. Cover the bowl with plastic wrap and let the dough rise for 1–1½ hours. It should double in size.
- Grease two medium baking sheets with oil. Put the remaining flour on a work surface. Punch down the dough and empty the bowl onto the floured surface. Divide the dough in half and place each half on a separate baking sheet. Using your fingers, stretch the dough to fill the baking sheets and form a rectangular shape with rounded ends. Allow the dough to rise another 45–60 minutes.
- Preheat the oven to 375°F. Deflate the lagana; use your fingertips to poke the dough, leaving behind indentations. Sprinkle each lagana with the sesame seeds.
- Bake on the middle rack in the oven for 30–35 minutes. Cool completely before serving.