Lagana (λαγάνα)

IMG_8002Lagana is very reminiscent of foccacia, another flat bread. The Lagana is a bread that’s tradionally baked for consumption on the first day of Greek Lent, Clean Monday.The Lagana is very easy to make and if you mix a batch of dough this evening or start tomorrow evening, you can have home-baked Langana for Kathera Deftera (Clean Monday).

The dough recipe is a riff on the Artisan Bread in 5 Minutes master recipe and the dough is easy, forming the Laganes are simple and the result? Delicious.

The traditional topping for Lagana are sesame seeds. Now’s not the time for recipe twists.IMG_8009

Lagana (λαγάνα)

(makes 2)

baking sheet covered with parchment paper

2 tsp. of active dry yeast

1 tsp. of sugar

1 1sp. of coarse sea salt

1 1/2  cups of room temperature water

3 1/2 cups of all-purpose flour

Sesame seeds

Pre-heated 375F oven

  1. In a largebowl, add your luke-warm water, yeast and sugar and stir to mix. Allow the yeast a few minutes to activate. Now add the flour and the salt and mix thoroughly with a heavy wooden spoon. You may also use your bread mixing attachment on your Kitchenaid (or whatever brand you have). If the dough mixture still looks to dry, add some more water in increments.
  2. Cover the bowl with plastic wrap and allow to rise for 60-90 minutes or until doubled in size. min. You may do this step just before bedtime too!
  3. Take the wrap off the bowl, treat your hands with some flour, punch the dough down and empty onto your work surface. Divide the dough into two.
  4. Using your hands (treat with flour), form your Laganes (should be rectangular shaped  with rounded ends) with your fingers. Pinch, rotate and let gravity help you form the shape. Place each piece of dough on your parchment-covered baking sheet ( 2 Laganes to each tray) and continue to form the Lagana by stretching it into shape.
  5. Allow the dough to rest and rise again for another 45-60 minutes. Pre-heat your oven to 375F oven (middle rack). Sprinkle each Lagana with sesame seeds.
  6. Fifteen minutes before baking,  using your fingertips, poke-down each Lagana to deflate and make indents. Place in the oven and bake for 20-25 minutes. Place on a cooling rack to…well, cool.IMG_8003

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© 2007-2010 Peter Minakis

© 2014 – 2015,
Peter Minakis

. All rights reserved.

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32 Comments for “Lagana (λαγάνα)”

Ξανθή

says:

Peter καλημέρα από την Ελλάδα!!
Μόλις έβγαλα από το φούρνο τις λαγάνες και πήραμε το πρωινό μας.
Καλή Σαρακοστή!!!

says:

Nothing like the smell of homemade bread to raise an appetite. I like the addition of sesame seeds on top. Yesterday I made my first ever pita bread Peter. You’re making me crave Greek food more and more.

says:

lagana really is one of the best breads in greece – it’s a pity it’s only once a year that it is made; bakeries simply stop selling it after kathara deftera
kali sarakosti to you!

says:

so it’s sesame seeds or bust, eh? i can handle that–i love the texture of this particular bread. the fact that it’s so simple is quite the added bonus!

says:

Γεια στα χέρια σου! Φαίνεται λαχταριστή! Καλή εβδομάδα και καλή Σαρακοστή!

says:

Peter μπράβο σου, τέλεια φαίνεται!!
Καλή Σαρακοστή εύχομαι!

says:

I’ve been loving flatbreads lately…. looks delicious – and easy…. (my 2 favorite criteria) Maybe I could poke some Greek olives in those holes, hmmm?

says:

I am going to try this.. soon. Love the way it looks. I want to dip this in acili ( the turkish condiment). Looks like it will make a perfect pair with any dip or with hummus.

Maria

says:

Just made this for Holy Week, and my family loved it! Much better than the store-bought version – thank you for the great recipe, and Kali Anastasi!

Pascal

says:

Just did a batch this morning, and me and the kids ate it with fassolada. Mmmmm good!
Two thumbs up again Mr Minakis.

Christina

says:

Great recipe! Perfect for easter since we can’t eat mostly anything. The video is a little different from the recipe (no oil or tahini) but that’s ok because you can atleast eat it on holy Wednesday and holy Friday when we can’t have oil. My husband already demolished halfvof it and we have 3 more days of fasting! Lol

Christina

says:

So good! Making this right now for holy week with some spanakorizo and feta of course. I cant do with out dairy so just fasting meat for me. Love it!

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