This authentic Lagana recipe brings the cherished tradition of Greek Shrove Monday right to your kitchen.
A delightful vegan flatbread that’s crispy on the outside yet perfectly tender inside, Lagana holds deep cultural significance in Greek cuisine.
Made with simple ingredients and baked to golden perfection in just 30 minutes, this bread’s distinctive oval shape and sesame-studded top make it an irresistible addition to your Mediterranean feast.
Perfect for sharing, each piece offers a satisfying 304 calories of pure comfort and wholesome goodness.
Ingredients for Traditional Lagana (Greek Shrove Monday Bread)
- Strong bread flour: 500-520g, ensures the perfect texture and structure
- Lukewarm water: 270g, ideal temperature for activating yeast
- Dry white wine: 30g, adds subtle flavor (can substitute with water)
- Dry yeast: 8g, the leavening agent that makes the bread rise
- Tahini: 2 tbsps, provides richness (can use 50ml olive oil instead)
- Sugar: 2 tbsps, feeds the yeast and balances flavors
- Salt: 1 tbsp, enhances overall taste
- Sesame seeds: As needed for topping, adds crunch and nutty flavor
Step-by-Step Instructions
- Prepare the yeast mixture: Combine lukewarm water, yeast, sugar, wine, and tahini in a mixer bowl
- Add dry ingredients: Incorporate flour and salt over the liquid mixture, let rest for 10 minutes
- Knead the dough: Mix with dough hook for 7 minutes at medium speed until smooth and cohesive
- First rise: Place in an oiled bowl, cover and let rise for 1 hour until doubled
- Shape the bread: Spread dough evenly in an oiled 35x25cm baking tray
- Second rise: Allow dough to rest for 10-15 minutes more
- Final touches: Create signature dimples with fingers, sprinkle with water and sesame seeds
- Bake to perfection: Cook at 180°C for 25-30 minutes until golden and crispy
Dough Tips & Techniques
This lovely Greek bread needs a bit of attention to get just right. The dough should feel soft but not sticky – like a smooth, stretchy pillow!
When you’re mixing, add that last bit of flour slowly. You’ll know it’s perfect when the dough pulls away from the bowl but still feels alive under your fingers.
Those holes you poke in the top? They’re not just for looks – they give the bread its special Greek character!
Make It Your Own
While Lagana is traditionally made with tahini, you can swap it out for olive oil if that’s what you have on hand.
If you prefer not to use wine, just replace it with the same amount of water. Want to change up the topping? Try a mix of sesame and poppy seeds, or add a sprinkle of dried oregano for an extra Greek touch!
Serving & Enjoying
Lagana is best enjoyed fresh and warm from the oven – especially on Clean Monday (the first day of Greek Orthodox Lent).
Break it apart with your hands and serve it alongside olives, taramasalata, or other Greek dips. It also makes wonderful toast the next day. This bread really shines when you use it to soak up good olive oil!
Storage Tips
Once your Lagana has cooled completely, pop it in a paper bag or wrap it in a clean kitchen towel. It’ll stay fresh at room temperature for about 2 days.
If you want to keep it longer, slice and freeze it – just warm the slices in the oven for a few minutes when you’re ready to eat!
Traditional Lagana (Greek Shrove Monday Bread)
Equipment
- Stand mixer
- Large baking tray (35*25cm)
Ingredients
Ingredients
- 500-520 g strong bread flour (17.6 – 18.3 oz.)
- 270 g lukewarm water (9.5 oz.)
- 30 g dry white wine (1 oz.) or alternatively water
- 8 g dry yeast (0.3 oz.)
- 2 tbsp tahini or alternatively 50ml olive oil
- 2 tbsp sugar
- 1 tbsp salt
- sesame seeds for coating
Instructions
- 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.