Lagana bread is one of the easiest and the most delicious Vegan Greek Lenten Bread/flatbread and it tastes delicious as a side with soup or with Garlic and Herb dipping oil.
I really should be thankful to my wonderful, food-loving husband for helping me find these delicious and different bread for my blog. When looking to bake for the alphabet L, I wanted something savory.
We have had enough of the sweet bread and pastries and we no longer had any appetite for it this week. That is when my husband found this vegan and very simple bread called Lagana, which is baked for Clean Monday, the first day of Lent before Easter.
This traditional Greek Lenten Bread is made dairy free as it is used for fasting and hence it is a great vegan flatbread. If you are new to baking, I would absolutely recommend trying this recipe out. It is one of the easiest bread recipes and a great way to make friends with yeast.
The procedure is very straightforward with very basic ingredients. There is no specific shaping technique involved in the recipe. Make the dough, let it rise, dump it on a pan, and stretch. Then the bread is baked and served. The bread tastes great by itself, and if served with the herbed Olive oil (shown in the pictures), it just tastes out of the world.
I have used both black and white sesame seeds on top of the Greek Lenten Bread. We love sesame seeds and I have used quite a bit in the bread. If you are not a fan of sesame, you could skip it or use any other herb of your choice to top the bread.
This bread is very similar to the Italian Focaccia, which happens to be one of my other favorite bread. I have used strong bread flour to make the recipe, but I will be trying it soon with half whole wheat and half bread flour.
For this A-Z baking around the world, I have had all the posts scheduled for 6 AM in the morning. I had the bread baked, clicked and all ready to go a couple of days ago. Little did I know that I would not have time to write the post for the Lagana Bread and my day will turn out as crazy as today.
My oldest was scheduled to have oral surgery this morning at about 9.30 AM. He has an extra tooth growing inside his gums, horizontally disrupting his other normal teeth. It is a simple procedure, but he would be going under complete anesthesia and that scared me a bit.
We were delayed quite a bit in the doctor's office as his earlier procedure took longer than expected and my poor boy was waiting almost 2 hours until about 11.30 until they took him in.
He was already tired, starving, and stressed, but luckily the team put him at ease right away and got done with the procedure very quickly. I was hoping to come back by 11 AM and get done with the post, but we didn't come back until 1 PM.
I got him a milkshake on our way home and then got him comfortable. He slept for a couple of hours and then woke up feeling hungry and sore. Finally, after I was able to get him something to eat, he settled down a bit and I got around typing the post.
What a day it was! I am hoping that the poor guy gets some sleep at night and does not have too much pain. Well, he is not going to be eating bread anytime soon and I have to figure out different soft foods to feed him for the next few days. Thankfully, he thoroughly enjoyed eating this Lagana bread before the surgery.
My other bakes in the A – Z Baking around the World Marathon
A for Almond cookies from China
B for Bretzel Rolls from Germany
C for Chocolate Cupcakes with Chocolate Buttercream Frosting from USA
D for Danish Cookies from Denmark
E for Empanada from Argentina
F for Franzbrötchen from Germany
G for Grissini from Italy
H for Hot Cross Buns from England
I for Irish Freckle Bread from Ireland
J for Jan Hagel Cookies from Netherlands
K for Kiffles / Kiflis from Hungary
Preparation time - 15 minutes plus 2 hours of resting time
Baking time - 25 to 30 minutes
Difficulty level - easy
Ingredients to make Lagana Bread
- Bread flour - 3 cups
- Active dry yeast - 2 ¼ tsp
- Sugar - 1 tsp
- Salt - ½ tbsp
- Luke warm water - 1 cup
- Olive oil - 2 tablespoon (plus more to grease the pan)
- Sesame seeds - 4 to 5 tablespoon (I used white and black sesame seeds)
- Sugar wash - sugar 1 teaspoon plus water 2 tbsp
Procedure to make Lagana Bread
To make the dough
- In a bowl, combine the yeast, sugar, and lukewarm water. Mix it well and let the yeast proof for about 5 to 10 minutes. The yeast mixture would be very bubbly at the end of the 10 minutes. If not, the yeast might have become inactive. Discard this mixture and start with a fresh batch of yeast.
- I made the dough in my stand mixer. Add the flour, salt, and olive oil to the bowl. Mix it a bit and then add the yeast mixture to the bowl.
- Knead the dough until it is very soft and not sticky. The dough will be on the softer side, but should not be sticky. Add more liquid or flour to get the right consistency.
- Grease a bowl and place the dough in the bowl to prove it. I usually grease the mixer bowl and place the dough in it. Cover it with plastic wrap and then with a kitchen towel and place it in a warm, draft-free place. Mine took about an hour and a half to double in volume.
To shape the bread and bake
- Grease an 8 x 12-rimmed baking pan with olive oil.
- Punch the proofed dough gently and place it on the pan. Using your hand, stretch the dough and spread it all across the pan.
- If you find it hard, you could gently roll the dough and then spread the rest in the pan. Traditionally, the dough is spread using the hands. Try to keep it even thickness all around.
- Mix the sugar and water for the sugar wash and using a pastry brush, brush this over the surface of the bread.
- Sprinkle the sesame seeds over the bread and then cover it with plastic wrap and a kitchen towel.
- Let the dough rest for about 30 to 40 minutes or until it is puffy.
- At the end of the resting time, preheat the oven to 400 F.
- Once the dough is ready, using your fingers, make deep grooves onto the surface of the dough. Take care not to pierce the dough. Just make deep, gentle marks.
- Bake for about 25 to 30 minutes or until the bread is deep golden brown and sounds hollow when tapped.
- Let it rest in the pan for about 5 minutes and then remove it on a rack to cool.
- You could slice the Greek Lagana bread in about 10 minutes.
- Serve with herbed oil.
How to serve the Lagana Flatbread?
Lagana bread tastes delicious just as is. The bread has clean flavors and an amazing texture that it can be eaten by itself.
The herbed dipping oil though is just so delicious to be served with the Lagana bread.
I also love to serve Lagana with soups. My favorite is the Lentil soup. This Middle Eastern lentil soup is vegan just like the bread and is a wonderful combination.
Tomato soup is always the best choice to serve with any bread.
Expert tips
- Use bread flour to get the wonderful chewy texture of the bread.
- Make sure that the yeast we use is active and fresh. If the yeast mixture is not bubbling, then replace the yeast and try again.
- Also, make sure that the dough is very soft and tacky. The dough should be very soft but not sticky.
- Proofing the dough is very important and ensure that the dough rises well.
Frequently asked questions
We can absolutely bake this bread with all-purpose flour. If using whole wheat flour, I would recommend starting with half-wheat flour and half-bread flour or all-purpose flour.
If the yeast mixture does not activate, then it means that the yeast is dead or inactive. Check if you used very hot water. That could kill the yeast. If not, check the expiration of the yeast. If it is old, it could become inactive.
Lagana bread tastes the best when baked fresh. The leftovers can be wrapped and stored for a couple of days outside. If storing for an extended time, freeze the bread wrapped well.
More Mediterranean recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter
Recipe
Lagana Bread | Greek Lenten Bread
Equipment
- Oven
- Stand Mixer
Ingredients
- 3 cups Bread flour
- 2 ¼ teaspoon Active dry yeast
- 1 teaspoon Sugar
- ½ tablespoon Salt
- 1 cup Luke warm water
- 2 tablespoon Olive oil plus more to grease the pan
- 5 tablespoon Sesame seeds I used white and black sesame seeds
- Sugar wash - sugar 1 teaspoon plus water 2 tbsp
Instructions
To make the dough -
- In a bowl, combine the yeast, sugar and lukewarm water. Mix it well and let the yeast proof for about 5 to 10 minutes. The yeast mixture would be very bubbly at the end of the 10 minutes. If not, the yeast might have become inactive. Discard this mixture and start with a fresh batch of yeast.
- I made the dough in my stand mixer. Add the flour, salt and olive oil to the bowl. Mix it a bit and then add the yeast mixture to the bowl.
- Knead the dough until it is very soft and not sticky. The dough will be on the softer side, but should not be sticky. Add more liquid or flour to get to the right consistency.
- Grease a bowl and place the dough in the bowl to proof. I usually grease the mixer bowl and place the dough in it. Cover it with plastic wrap and then with a kitchen towel and place it in a warm, draft-free place. Mine took about an hour and a half to double in volume.
To shape the bread and bake -
- Grease a 8 x 12 rimmed baking pan with olive oil.
- Punch the proofed dough gently and place it on the pan. Using your hand, stretch the dough and spread it all across the pan.
- If you find it hard, you could gently roll the dough and then spread the rest in the pan. Traditionally, the dough is spread using the hands. Try to keep it even thickness all around.
- Mix the sugar and water for the sugar wash and using a pastry brush, brush this over the surface of the bread.
- Sprinkle the sesame seeds over the bread and then cover it with plastic wrap and a kitchen towel.
- Let the dough rest for about 30 to 40 minutes or until it is puffy.
- At the end of the resting time, preheat the oven to 400 F.
- Once the dough is ready, using your fingers, makes deep grooves onto the surface of the dough. Take care not to pierce the dough. Just make deep, gentle marks.
- Bake for about 25 to 30 minutes or until the bread is deep golden brown and sounds hollow when tapped.
- Let it rest in the pan for about 5 minutes and then remove it on a rack to cool.
- You could slice the bread in about 10 minutes.
- Serve with herbed oil.
Elizabeth says
I love any and all breads, so trying a new bread recipe sounds like the perfect idea! Thanks for the recipe share!
Amy Liu Dong says
I am a fan of eating bread, and I am glad to find this recipe.
It looks so delicious and looks so easy to make.
Jamie says
Wow! This bread looks so delicious! A perfect bread to pair with our favorite soup or just to dip with our hot drinks! Thanks for sharing this with us!
Ann says
I have not heard of this bread before, but it looks and sounds delicious! I am all about trying new bread recipes, so excited to give this one a try!
Paul says
Great recipe. Delicious bread with soup.
Sandhya Ramakrishnan says
Thank you! It is one of our favorite 🙂
Michelle Tate says
Has anyone tried making this gluten free?
Sandhya Ramakrishnan says
Michelle, I have not tried it yet, but if you make other bread recipes, this should work as well.
Sarah Haney says
Hello, in the middle of making this now! Thanks for the inspiration.
One question, do you have a printable option? I would love to save a paper copy of this for later.
I am using the "nothing but the bagel" seasoning on mine as it has not only black and white sesame seeds but garlic and poppyseed. I am also thinking of topping with Zatar which I think will be very tasty!
Jenni LeBaron says
This bread looks scrumptious. It reminds me quite a bit of focaccia, but I love the addition of the sesame seeds.
Sandhya Ramakrishnan says
Thanks Jenni! Yes it is quite similar to focaccia.
Sharmila - The Happie Friends Potpourri Corner says
lovely bread.. Perfect with any soup..
Pavani says
That was quite a day for both you and your son. Glad to hear that he's on the mend.
This Greek flatbread looks similar to focaccia -- love that sesame seed topping.
Soniya says
This pagans bread looks so delicious feel like taking a bite off the screen loved the white and black sesame seeds on it.. simply awesome!!
Hope your kiddo is feeling better now 🙂
Renz says
I'm loving you and this series. This bread looks lovely. I feel like I wouldn't need anything else to go with it.
Adriana Lopez Martn says
You make the best bread this is another lovely recipe. I wish I could have a taste and then the dipping sauce wow!
Marisa Franca @ All Our Way says
That looks so good. It reminds me of focaccia. Dunking it in seasoned olive oil is certainly the way to go. My heavens you've been baking up a storm. Nice hubby to help you find recipes to finish your bread alphabet.
Priya Srinivasan says
This is one gorgeous bread sandhya. Love how simple it is to make. i m doing the greek theme this week, and i m in a dilemma between this bread and a dessert!
Madi says
This bread looks so good! I love making breads!
Daniela Anderson says
I can't possibly survive without bread, and I refuse to listen to people who say you shouldn't eat bread if you want to keep a nice wasteline. A lovely flatbread, I like the sesame seeds and they must give a nice flavour to it. It almost reminds me of foccacia in terms of shape. I could eat the bread on its own and need nothing else for the day.
Karyn says
I really have to start making bread? this looks so delicious and your step by step photos make it look so easy..great post
Christine McMichael says
Love flat bread, and love the vegan option! Can't wait to try out this delicious looking recipe!
Jodi @ Create Kids Club says
I thought at first glance it said lasagna bread, and thought that sounded delicious, but then I saw the delicious bread being dunked in olive oil, and that was even better! Yum!
Crysta says
You gotta love a food lovin husband! This looks great. I can't wait to try it.
Dene' V. Alexander says
You son is lucky to have you for a mom - a great caretaker and a wonderful cook. This lasagna bread looks absolutely amazing and it's full of yummy herbs!!
Veena Azmanov says
Love a good flat bread and this looks so delicious..! Such a pretty color and those black sesame seeds make it even prettier.
Julia says
The bread looks amazing! I think I would eat half of it on my own if nobody stopped me. I hope your son is feeling better!
Pam says
Dental stuff is no fun, sorry your son is having to deal with that. This bread looks tasty and simple.
Srividhya Gopalakrishnan says
Tell me about dental procedure. Vaandu also had a similar problem and sabbbaaa I don't want to think about it even. Hope he is feeling better now. Between this is a fabulous bake.
Srivalli Jetti says
Hope your son is much better now Sandhya..I am drooling over your bread. it sure looks fantastic!
harini says
Hope your son is feeling better now. I hate dental visits, however easy the procedure may be, it is a stressful experience, more so for the kids. My BP spikes all the time at the dentist's office 🙂
But coming to the bread, it is a stunner! I had this on my list for L and somehow it just got pushed out of the way. After looking and drooling at the pictures here, I am kicking myself 🙂
Mayuri Patel says
Wishing your son a speedy recovery. They usually are quite strong.
Mayuri Patel says
Sandhya I am really enjoying the whole baking marathon, you all have come up so many different kinds of cookies, breads, cakes etc. Love your simple Greek Bread, looks so similar to the Italian focaccia.
Priya Suresh says
I baked this Lagana bread few days back and love it. This vegan bread rock. Oh how sad, how your lil one is doing better now. Take care.
Sowmya says
The bread looks awesome with all the sesame seeds...can imagine what an amazing flavour it would have been. Awaiting your recipe on the herbed oil.
And hope your kiddo is doing fine now. I know how horrible visits to the dentists can be, having faced quite a few myself. Take care
Vaishali says
The bread looks simple but fantastic..I am sure it must have tasted heavenly with that herbed oil.If not using bread flour , we can use regular apf ?..
Hope your little one is better by now, dental treatments can be a pain..a big hug for him, glad you fed him the bread before surgery, else he would have missed a beauty.:)