Lagana (Greek flatbread for Clean Monday)

Greek Lagana flatbread on a piece of parchment paper.

5 from 1 vote

Lagana (Greek flatbread for Clean Monday)

Have you ever tasted Lagana — the traditional Greek flatbread that takes center stage on Clean Monday? This sesame-studded bread is soft, lightly crispy at the edges, and irresistibly fragrant. Whether you’re embracing Lent, exploring Greek Orthodox traditions, or simply craving a wholesome, olive oil bread, this easy Lagana bread recipe brings a slice of Greece to your table.

Prep Time2

Cook Time35

Total Time2 35

Course: Appetizer, Bread

Cuisine: Greek, Mediterranean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 220kcal

Author: Makos

Ingredients

For the dough

1 ¼ cups water lukewarm
2.5 teaspoons active dry yeast see note #1
2 teaspoons sugar
2 Tablespoons extra virgin olive oil
2 Tablespoons Tahini sesame paste
1 Tablespoon white wine vinegar or apple cider vinegar
1 ½ teaspoon salt
4 cups bread flour see note #2

For the topping

⅓ cup white sesame seeds whole or hulled
1 Tablespoon black cumin a.k.a Nigella seeds- see note #3
1 teaspoon sugar
2 teaspoons water

US Customary - Metric

Instructions

In a large bowl, mix the lukewarm water, yeast, sugar, and a tablespoon of the flour. Let it sit for 5-10 minutes until frothy.
To the yeast mixture add the olive oil, the tahini, the vinegar, the salt and the rest of the flour. Mix until a sticky dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap, place it in a warm spot and let the dough rise until tripled in size (about an hour but this can vary depending on the temperature).
Punch down the dough and transfer it to a working surface sprinkled. Briefly knead the dough and if it starts to stick sprinkle lightly with some extra flour. Flatten it with your hands and give it an oval or rectangular shape, about ½-inch thick. Transfer the Lagana to a piece of parchment paper and then onto a baking sheet.
To a small bowl, transfer the sesame seeds, the black sesame, the sugar and the water. Mix well, sprinkle/rub this mixture over the Lagana and gently press it with your hands to stick.
Cover the Lagana with a clean towel and let it rise for 20-30 minutes.
This is the perfect time to preheat your oven to 400°F (200°C).
Use your fingers to create dimples across the surface of the flatbread (this gives it its signature look) and bake in the oven for 30-35 minutes or until golden brown.

Video

Notes

Note #1 - Active dry yeast: You can also use fresh yeast. To adjust the quantity keep in mind that 1 Tablespoon (9 grams) of active dry yeast equals to 25 grams of fresh yeast. If using instant yeast, you may need slightly less, as it's more concentrated than active dry yeast

Note #2 - Bread flour: This is flour with high protein content, usually 12.5-13% protein. In Greece we call it "alevri skliro" which translates to "hard flour". If you can't find bread flour, use all purpose flour.

Note #3 - Black cumin is called mavrosousamo in Greece, which translates to "black sesame". However, it is not black sesame. You may also know black cumin as black seed.

Note #4: For a crunchier Lagana bread, reduce the time for the second rise to 5-10 minutes.

Make sure to try this Lagana recipe with the classic meze dishes:

Nutrition