Lagana

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

Serves: 10

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 10

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat4.5g
Saturated Fat0g
Cholesterol0mg
Sodium920mg
Total Carbohydrate37g
Dietary Fiber2g
Sugars1g
Protein6g