Lagana - Traditional Greek Flatbread Recipe
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!
Servings 2 flatbreads
Calories 1015kcal
Ingredients
- 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
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.
Video
Notes
- Be creative with the toppings. If you don’t follow the Greek Orthodox religion, use the traditional flatbread recipe as a base and experiment with different toppings. Some suggestions include rosemary, olive oil and sea salt or sun-dried tomatoes and olives.
- 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”.
- Leftover dough. If you choose to only prepare one flatbread, you can keep the remainder of the dough in a covered bowl in the fridge for 2-3 days. Allow it to come to room temperature before baking and proceed with the recipe instructions. I’ve done this a few times, and let me tell you - the lagana tastes incredible with more pronounced flavours.
Nutrition
Serving: 1flatbread | Calories: 1015kcal | Carbohydrates: 179g | Protein: 26g | Fat: 20g