Let me start by saying that it’s a shame that Lagana is only eaten once a year! Lagana is a delicious Greek flat-bread, which is very similar to focaccia and is traditionally baked on Shrove Monday (or Clean Monday, ‘Kathari Deutera’). Shrove Monday is the first day of Great Lent before Easter.
This Lagana recipe will give you the authentic, unique flavour of this delicious Greek flat-bread, scented with tahini and white wine. Simply amazing!
Lagana Bread recipe – A delicious Shrove Monday Tradition
Shrove Monday or Clean Monday (Kathari Deftera) is a Greek public Holiday, usually celebrated by going out for a picnic and also by the custom of kite flying. As with most holidays in Greece, this one also revolves around food!
As it is the first day of the Orthodox Lent, no meat, fish (only these with no blood, like octopus or calamari) or dairy products are consumed. This means that it’s the day of the year to make all these traditional Greek recipes, like taramasalata, dolmades, semolina halva and of course the one thing that holds everything together.. this traditional Lagana recipe!
Ingredients for Greek Lagana bread recipe
Since Lagana bread is traditionally a Greek Lenten bread, it doesn’t contain any ingredients that can’t be consumed during Fast, like dairy products.
The main ingredients you will need to make Greek Lagana bread are simple ingredients you already have in your kitchen. Bread flour, yeast, olive oil, salt and sugar are commonly used
Tip: When preparing this Greek Lagana bread recipe it is best to use a “strong” flour known as bread flour which is high in protein. This will help the bread hold it’s shape better and give more texture.
You could be really happy with the end result using only these main ingredients, but if you like experimenting with new flavors, you should try adding some tahini and white wine or even ouzo.
I found it really interesting to use tahini in the dough, as it adds a bit extra nutty flavor and texture. If you don’t fancy tahini or if you don’t have any laying around, you could substitute with olive oil (50ml).
Tip: An authentic last touch is to press your fingertips into the dough all along the surface of the Lagana and sprinkle with sesame seeds, which is most commonly used for topping.
Other delicious Lenten recipes to pair with
Greek cuisine has a lot of vegetarian and dairy free recipes to enjoy during Lenten period. Here are some of my favourite dishes to pair wonderfully with Lagana bread.
This traditional Greek Lagana recipe will give you the authentic, unique flavour of this delicious Greek flat-bread, scented with the aromas of white wine and tahini.
To prepare this traditional Greek Lagana bread recipe add in a mixer’s bowl the water, yeast, sugar, wine and tahini and mix to combine.
Add the flour and salt to coat the water and set aside for 10 minutes. Do not blend the flour in the water.
Using the dough hook, mix the ingredients (medium speed) for about 7 minutes, until the dough is soft and does not crumble. Depending on the kind of flour used, the weather and many other factors, you may need to use from 500 to 520g flour. Leave 20g of flour aside and add a little bit at a time, until the dough is firm and not too sticky.
Coat lightly a bowl with olive oil, place the dough for the Lagana inside and cover. Let it rise in warm environment for about 1 hour, or until it doubles its size.
For this Lagana recipe you need to use a large baking tray, approx. 35*25cm. Oil the bottom and sides of the baking tray and gently deflate the dough. Spread the dough for the Lagana evenly on the tray and let it rise for another 10-15 minutes.
Using your finger, poke some holes across the surface of the Lagana bread and sprinkle with water and sesame seeds.
Bake the Lagana in preheated oven at 180C for 25-30 minutes or until crispy and deep golden.
Hi, loved the recipe but when baked for 30 mins it never got golden, looks white. It is definitely fully baked crisp and golden on the bottom. Any ideas?
Your’s looks a lot nicer but mine was a hit. Not understanding the “sprinkle with water” bit at the end. Pretty easy and quick to put together for a yeast bread. I’ve made four of your recipes recently and I’m a big fan. Everything has had great flavor and worked well. As an American, I love that your give measurements in grams. Especially for breads but for everything it’s generally better.
Just sprinkle a bit of water on the dough so the sesame seeds can stick to it 🙂 You can also use a bakers brush to brush the dough with a bit of water and then sprinkle the sesame.
When my grandmother made Lagana, she would add feta, onions and mint. It was placed on top of the lagana not mixed within. It wasn’t neisteisimo but we loved it.
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Awesome! Now I have a recipe for my Lagana baking tomorrow. Thank you SO MUCH for posting this. Now I just need my lazy boyfriend to repair our kite…
Hi Just an FYI but taramasalata is NOT a Lenten dish, it comes from fish which has blood….they are fish eggs.
But its still the best meze for company.
This is not traditional. Lagana is eaten clean Monday. No wine or oil….
Hi, loved the recipe but when baked for 30 mins it never got golden, looks white. It is definitely fully baked crisp and golden on the bottom. Any ideas?
Agreed! No wine or oil on Clean Monday!
Your’s looks a lot nicer but mine was a hit. Not understanding the “sprinkle with water” bit at the end. Pretty easy and quick to put together for a yeast bread. I’ve made four of your recipes recently and I’m a big fan. Everything has had great flavor and worked well. As an American, I love that your give measurements in grams. Especially for breads but for everything it’s generally better.
Just sprinkle a bit of water on the dough so the sesame seeds can stick to it 🙂 You can also use a bakers brush to brush the dough with a bit of water and then sprinkle the sesame.
When my grandmother made Lagana, she would add feta, onions and mint. It was placed on top of the lagana not mixed within. It wasn’t neisteisimo but we loved it.