Lagana Bread Recipe (Greek Clean Monday Flatbread)

Ingredients

3 1/2 cups (440g) all-purpose flour
1 packet (7g) dry yeast
1 tsp sugar
1 tsp salt
1 1/4 cups (300ml) warm water
2 tbsp olive oil
3 tbsp sesame seeds

Directions

Activate the yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy and active.

Mix dry ingredients: In a large bowl, whisk together flour and salt to ensure even distribution.

Combine ingredients: Pour the yeast mixture and olive oil into the flour. Stir until a shaggy dough forms.

Knead the dough: Transfer to a floured surface and knead for 8–10 minutes until smooth, soft, and elastic.

First rise: Place the dough in an oiled bowl, cover, and let it rise for 1–1.5 hours until doubled in size.

Shape the dough: Move the dough onto a lined baking tray and gently stretch it into a flat oval or rectangle.

Create dimples: Use your fingertips to press deep indentations all over the surface without tearing the dough.

Second rise: Cover and let the dough rest again for 30 minutes to become light and airy.

Add topping: Brush lightly with water and sprinkle sesame seeds generously, pressing them gently to stick.

Bake the bread: Bake in a preheated oven at 200°C (390°F) for 20–25 minutes until golden and slightly crisp.

* For extra flavor, add a small drizzle of olive oil before baking.

* Lagana is best enjoyed at room temperature, just like it is traditionally served in Greece. Tear off pieces and dip them into spreads like taramasalata or melitzanosalata for a truly authentic experience.