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.
- 500–520g strong bread flour (17.6 – 18.3 oz.)
- 270g lukewarm water (9.5 oz.)
- 30g dry white wine (1 oz.) or alternatively water
- 8g dry yeast (0.3 oz.)
- 2 tbsps tahini (or alternatively 50ml olive oil)
- 2 tbsps sugar
- 1 tbsp salt
- sesame seeds for coating
- 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.
- Serving Size: 1 piece
- Calories: 304kcal
- Sugar: 3.3g
- Sodium: 875.8mg
- Fat: 5.8g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 53.6g
- Fiber: 2.9g
- Protein: 8.6g
- Cholesterol: 0mg
Keywords: Lagana recipe, Greek Shrove Monday Bread Recipe, Greek Lenten Bread