Greek Lagana (Lenten Flatbread)
Lagana is a traditional Greek flatbread most famously baked for Clean Monday, marking the beginning of Lent. With its soft, airy interior, lightly crisp edges, and generous sprinkle of sesame seeds, this bread is simple yet deeply symbolic. Whether enjoyed with olives and tahini, dipped into soups, or served alongside a spread of mezze, homemade lagana brings warmth and tradition to the table.
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What to Know About Making Lagana
toppings
Lagana is most often topped generously with sesame seeds, which toast beautifully in the oven and give the bread its signature nutty crunch. To switch it up, you can sprinkle on fresh rosemary, dried oregano, flaky sea salt, or even evertyhing bagel seasoning. A light drizzle of olive oil before baking helps any topping adhere and adds even more richness.
What should I serve with lagana?
Lagana is perfect for building a simple mezze-style spread. Serve it with olives, hummus, tahini, taramosalata, roasted vegetables, or tomato and cucumber salad. You can also dip it into lentil soup or bean stews. Or simply drizzle it with good olive oil and a sprinkle of oregano.
Greek Lagana (Lenten Flatbread)
Ingredients
For the Bread
- 1½ cup warm water (100-110℉)
- 1½ tsp active dry yeast
- 2 tsp sugar
- 4 cups flour
- 1½ tsp sea salt
- ¼ cup extra virgin olive oil
- ¼ cup water
Optional Toppings
- seasame seeds
- fresh rosemary and sea salt
- sea salt and olive oil
- everything bagel seasoning
- greek seasoning
Instructions
- In a small bowl, add the warm water, yeast, and sugar. Mix well and set aside for 10 minutes until foamy.1½ cup warm water, 1½ tsp active dry yeast, 2 tsp sugar
- In the bowl of a stand mixer, combine the flour and salt. Whisk to combine.4 cups flour, 1½ tsp sea salt
- Add the yeast mixture and olive oil to the bowl with the flour. Using the dough hook knead the dough until it's elastic and slightly sticky (about 10 minutes).¼ cup extra virgin olive oil
- Lightly coat a large bowl with olive oil, place the dough in the bowl, and cover. Allow the dough to rise until it doubles in size. Depending on the temperature of the room, this will take 1-1½ hours.
- Preheat your oven to 375℉ and line a baking tray with parchment paper.
- Remove the dough from the bowl, and gently stretch and shape it into a ½-inch thick oval or rectangle about the size of your baking tray. You can also divide the dough in half and make two smaller flatbreads.
- Cover and allow to rest for an additional 10 minutes.
- Use your fingers to make indentations into the bread. Brush the top of the bread with water (or olive oil) and sprinkle with your desired toppings.¼ cup water
- Bake in preheated oven on the middle rack for 20-25 mintues until golden brown.
- Allow to cool slightly and enjoy!
