Traditional Greek Sesame Flatbread (Lagana)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: Greek
Serves: 1 loaf
Ingredients
  • 1 cup warm water (105°F - 110°F)
  • 2 TBSP. sugar
  • 2 ¼ tsp. active dry yeast (or 1 envelope)
  • 4 TBSP. extra virgin olive oil
  • ¼ cup warm water
  • 2 tsp. sea salt
  • 3 cups AP flour
  • 1 TBSP. sesame seeds for sprinkling on top
Instructions
  1. Add the first three ingredients to the bowl of a stand mixer equipped with the whisk (or in a large bowl). Whisk well to dissolve the yeast and let stand for 15 minutes or until frothy.
  2. Switch to the dough hook and add the olive oil, the rest of the warm water, and the salt. Process briefly on the lowest speed and then add the flour, ½ cup at a time. Knead until the dough no longer sticks to the sides of the bowl and is moist, smooth, and elastic. (Note: all flours are not the same, so you might need to adjust the flour or water if necessary, so the dough comes together in the bowl of the mixer). It should feel moist and just a little sticky to the touch. You want the dough to be moist because this will result in a bread with soft and airy crumb.
  3. Shape the dough into a small ball, dusting your hands with some flour as needed. Lightly grease the bowl of your stand mixer (or use a large bowl) as well as the dough ball with olive oil and place the dough inside the bowl. Cover the bowl with plastic wrap and a kitchen towel and place it in a warm place to proof and double in size; about one hour to an hour and a half.
  4. After this resting time, uncover the bowl and poke it with your finger to test if the dough is well proofed. It should feel pliable and soft. If the dough springs back halfway, it is ready for shaping. Punch the dough down to deflate it.
  5. Line a large baking sheet with parchment paper and place the dough on the parchment paper. Pressing lightly with your fingertips, gently stretch the dough to an elongated rectangular shape with rounded edges, about 9”x13”. Stretch it as much as possible and, when the dough resists, wait for a few minutes and try stretching it again until the dough has relaxed a bit (you can also roll the dough out with a rolling pin.). Let it proof in a warm place, this time for about 30 minutes.
  6. In the meantime, preheat your oven to 375°F.
  7. Once the bread is proofed, brush it lightly with a little olive oil, using a pastry brush. Then, poke the tops of the bread with your fingertips to make several indentations, being careful not to deflate it. This will give the lagana its characteristic appearance. Sprinkle liberally with the sesame seeds.
  8. Place the baking sheet on the middle rack of the oven and bake for 25-30 minutes or until the bread is a golden-brown color.
  9. Remove the baking sheets from the oven and place the bread on a wire rack to cool slightly before cutting it in small square pieces to serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/traditional-greek-sesame-flatbread-lagana/