Lagana (λαγάνα)

Mar 2nd, 2014 | By | Category: Baking, Bread, Dough, Featured, Greek, Lent

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 30-35 minutes. Place on a cooling rack to…well, cool.IMG_8003

If you are not reading this post in a feed reader or at  http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

© 2007-2010 Peter Minakis

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© 2014, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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31 Comments to “Lagana (λαγάνα)”

  1. Mmmmm…this is my favourite Greek bread! I just bought the Artisan bread book…a great adaptation Peter.

  2. Ξανθή says:

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

  3. Ivy says:

    I am baking mine right now and the house smells heavenly. Kali Sarakosti.

  4. nina says:

    I think, looking through your recipe, that the lagana is essential for almost all your recipes to mop up those delicious juices!!!

  5. Rosa says:

    It looks really scrumptious and beautiful!

    Cheers,

    Rosa

  6. 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.

  7. Niki says:

    Happy Kathera Theftera!!!

    Have a good Lent Peter. I can’t wait to see what new lenten meals you have planned for us!

  8. Now is the trime for some delicious lenten bread Peter.

  9. dawn says:

    nothing like fresh, warm homemade bread is there?

  10. Jan says:

    Oooh yum that bread does look good!

  11. I’m looking forward to trying this delicious bread – sounds terrific with sesame seeds on top!

  12. Elizabeth says:

    I am useless with dough, so I am so jealous of your lagana !
    Kali Sarakosti Peter!

  13. irene says:

    Kali Sarakosti Panteli!

  14. maria 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!

  15. grace 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!

  16. Manggy says:

    Looks great, Peter – it does really look like foccacia!

  17. Hélène says:

    This is the first time I read about this bread. Delicious looking, as always, Peter.

  18. big mama says:

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

  19. ELENA says:

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

  20. katie 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?

  21. Looks delicious. Who doesn’t love flatbreads?

    I first read that as “lasagna” and thought, “Is there some Greek version of lasagna that just looks like flat bread?” ;-)

  22. Michelle says:

    Oh goody…lots of sesame seeds! Beautiful loaf of bread with perfect crumb!

  23. BananaWonder says:

    ive been eating lagana for the last 2 days – spoiled!! esp the lagana from the mountain villages. i agree – no deviating from the original here!

  24. kat says:

    Looks like the perfect bread for dipping in a soup

  25. Foodjunkie says:

    This looks delish Peter! I agree: no twists on the traditional lagana. Kali Sarakosti.

  26. Soma 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.

  27. Christine says:

    Putting mine in the oven now! Thanks for such a great recipe and instruction!

  28. 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!

  29. 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.

  30. 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

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