Home » Lagana (Greek Bread)

Lagana (Greek Bread)

Monday was our Clean Monday or Ash Monday, and is the day we usually bake the Greek Bread “Lagana”.  I am sure you have seen other photos of Lagana from other Food Bloggers that look gorgeous 🙂  (Great Work fellow bloggers!!) mine doesn’t look like much, I know, but it does taste very good.  🙂

Now, you might be wondering why my bread isn’t oval shaped, well like I have mentioned before my kitchen is quite small and I have very limited  counter space. 🙂  (I don’t mind though I do my best with what I have). 🙂 So, I used a baking pan that I have and just used my fingers to push it out into a oval shape.

This bread is so thin that you can actually use it to dip into the delicious dips you enjoy eating, or you can spread your dip onto the Lagana. 🙂  or even make delicious thin sandwiches….:)



  • 400 grams All-Purpose-Flour
  • 200 grams Whole Wheat Flour
  • 350 grams warm Water
  • 1 or 9 grams of teaspoon Dry Yeast
  • 1 tablespoon Sugar
  • 3 tablespoons Vegetable Oil
  • 1 teaspoon Salt
  • Plenty of Sesame Seeds 🙂


  • In a small bowl add 50 grams of warm water, yeast and sugar. Set this aside for about 20 minutes. At some point you should be able to see a bit of movement going on, it should start to bubble.
  • Whisk flours, salt and vegetable oil in a large bowl. Then make a hole in the middle of the flour mix and add in the yeast mix that was set aside earlier. Start kneading the bread by hand and slowly start to add in the rest of the warm water.
  • When your done kneading cover the dough with a piece of plastic wrap and a towel and place the dough somewhere warm for 2 hours. This will help the dough rise.
  • Separate the dough into 2 pieces…this recipe makes 2 large pieces of bread. What I did was made 1 large and 3 small pieces 🙂 If you have large counter space its best to roll it out with a rolling pin. Spread some flour onto the rolling pin so that the dough does not stick to the rolling pin, and some flour onto the surface, and start to roll out an oval shape bread.
  • Now here is a great tip for the Sesame Seeds to stick…once you shaped the dough, dip a brush into water and spread water all over the top of the dough, once you’ve done that top the dough with the Sesame Seeds. 🙂
  • My oven is old so it took about an hour for them to bake. It usually takes about 35 to 40 minutes or until golden brown.


  1. Greek bread looks so beautiful & delicious !!

  2. Sounds interesting ✌✌

  3. All bread, in any shape, is amazing! Great job Sophie 🙂

  4. Thanks so much Ben!! I hope your having a good weekend.

  5. Yumm your bread look so good!! Bread and dip are one of my favourite things to have so this is just perfect to me!! 🙂

  6. Diana Tyler (Eccentric Muse)

    The shape of the bread matters not to me for it looks delicious!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.