Lagana: Greek sesame flatbread
A broad, dimpled Clean Monday flatbread with a tender open crumb, crisp base, and a generous sesame crust.
Adapted for the home kitchen from documented Greek recipe references
Ingredients
Written for a 30 × 40 cm baking sheet
Units
Temperature
Servings
- 500 g strong white bread flour rounded
- 7 g instant yeast rounded
- 10 g fine salt rounded
- 15 g sugar rounded
- 330 ml lukewarm water, for the dough rounded
- 45 ml extra-virgin olive oil, divided rounded
- 50 g sesame seeds rounded
- 10 ml grape molasses, for the wash rounded
- 30 ml water, for the wash rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Mix flour, yeast, salt, sugar, water, and 30 ml oil to a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic.
- Cover and rise for 60 to 75 minutes, until doubled. Line a large tray and oil the paper.
- Press the dough into a broad oval about 1.5 cm thick. Rest 25 minutes while the oven heats to 220°C.
- Mix the molasses with 30 ml water, brush over the dough, press deep fingertip dimples across the surface, and cover generously with sesame.
- Bake for 18 to 22 minutes until deep gold with a crisp base. Cool for 15 minutes before tearing.
Notes
- Lagana is traditionally associated with Clean Monday, but the bread is useful year-round.
- Do not roll it thin: pressing preserves the fermentation bubbles.
- Grape molasses is the listed sweetener because honey is not vegan. Honey gives a slightly darker crust if the loaf does not have to be.
Sources consulted
Good with
- Baked feta in filo with thyme honey
- Greek salad with sardines
- İmam bayıldı: Turkish stuffed aubergines
Sources consulted
From Christoph Mayer