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2 hands holding a baking tray with a freshly baked flatbread
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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!
Course Side dish or Main
Cuisine Greek
Prep Time 30 minutes
Cook Time 15 minutes
Proofing Time: 1 hour
Servings 2 flatbreads
Calories 1015kcal
Author Peter G

Equipment

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
Metric - US Customary

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

  • 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”.

Nutrition

Serving: 1flatbread | Calories: 1015kcal | Carbohydrates: 179g | Protein: 26g | Fat: 20g