Traditional Lagana recipe (Greek Shrove Monday Bread)

Traditional Lagana recipe (Greek Shrove Monday Bread)

Posted in Baked, Breads and pitas, Our hand picked recipes, Side dishes, Traditional Greek Easter Lent recipes, Vegetarian Originally published on Last updated on By

Let me start by saying that’s 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’), the first day of Great Lent before Easter. Traditional Lagana recipes don’t use olive oil, for the one’s fasting more strictly, and of course no dairy products. This Lagana recipe will give you the authentic, unique flavour of this delicious Greek flat-bread, scented with tahini and white wine.. Simply amazing! 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.

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! Enjoy!


  • 500-520g hard bread flour (17.6 – 18.3 oz.)
  • 270g lukewarm water (9.5 oz.)
  • 30g dry white wine (1 oz.)
  • 8g dry yeast (o.3 oz.)
  • 2 tbsps tahini
  • 2 tbsps sugar
  • 1 tbsp salt
  • sesame seeds


  1. To prepare this traditional Greek Lagana recipe add in a mixer’s bowl the water, the yeast, sugar and tahini and mix to combine. Add the flour and salt and set aside for 10 minutes. 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 not 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.
  2. 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.
  3. 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.
  4. Using your finger poke some holes across the surface of the Lagana bread and sprinkle with water and sesame seeds.
  5. Bake the Lagana in preheated oven at 180C for 25-30 minutes or until crispy and deep golden.

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  1. 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…

  2. 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.

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