Greek Lagana is a flat, sometimes oval, or rectangular shaped bread that is very traditional and it is the custom in Greece to baked it today. Today is Kathari Deftera or Clean Monday, and marks the beginning of Orthodox Lent.
But… ¯\_(”)_/¯ it’s delicious, so go ahead and bake it whenever. It’s perfect for appetizer recipes calling for crustini.
Here’s my “step-by-step” of how I made Lagana today from an adapted recipe by Greek Chef Diane Kochilas. A printable version is at the bottom of this post.
First, it’s a good idea to read through the recipe, and then gather and measure all the ingredients.
In a medium bowl, dissolve the yeast, sugar, and 1/4 cup of the flour in warm water. Let it stand covered for 15 minutes or until the mixture starts to foam and bubble.
In another larger bowl, combine 7 cups flour with the salt. Make a well in the center with your hand and pour in the oil and the yeast mixture. Mix well with a wooden spoon until all the ingredients are combined. You might want to also use your hands.
Turn the dough out on to a counter or table dusted with flour and knead for about 10 minutes or until the dough feels smooth to the touch but not sticky.
Shape the dough into a ball, brush it with oil and allow it to rise in a covered bowl for about 2 hours or until doubled in size.
Punch the dough down and knead it for another 6 or 7 minutes. Divide the dough into 2 equal parts. Using a rolling pin, or your hands, shape the dough out on to two lightly oiled, or parchment lined, baking sheets into flat ovals about 15 inches long and about 6 inches wide.
Brush with oil, sprinkle with sesame seeds, and allow it to rise again until your finger poked in the bread leaves an indentation without springing back.
Preheat your oven to 450 degrees during the final rise.
Using your index finger, poke holes across the surface of the bread (about every 2 inches). Bake for 15 – 20 minutes.
Remove and place on a rack to cool.
Oh, how I love the smell of just baked bread.
- 3 envelopes active dry yeast
- ¼ cup sugar
- 7 to 8 cups bread flour
- 2¼ cups warm water
- 1 tbsp. salt
- 5 tbsp. vegetable oil
- Sesame seeds for sprinkling
- In a medium work bowl, dissolve the yeast, sugar, and ¼ cup of the flour in the warm water.
- Let stand covered for 15 minutes or until the mixture starts to foam and bubble.
- In a large work bowl, combine 7 cups flour with the salt.
- Make a well in the center with your hand and pour in the oil and the yeast mixture.
- Mix well with a wooden spoon until all the ingredients are combined.
- Turn dough out on to a counter or table dusted with flour and knead for about 10 minutes or until the dough feels smooth to the touch but not sticky.
- Shape the dough into a ball, brush it with oil and allow it to rise in a covered bowl for about 2 hours or until doubled in size.
- Punch the dough down and knead it for another 6 or 7 minutes. Shape it into 2 equal loaves. Using a rolling pin, roll the dough out on to two lightly oiled baking sheets into flat ovals about 15 inches long and about 6 inches wide.
- Brush with oil, sprinkle with sesame seeds, and allow to proof (rise) again until a finger poked in the bread leaves an indentation without springing back. Preheat oven to 450 degrees during the final rise.
- Using your index finger, poke holes across the surface of the bread (about every 2 inches). Bake for 15 – 20 minutes
Want to read my other posts about Lenten foods? Here are a few: