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5 from 1 vote

Lagana Bread | Greek Lenten Bread

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 the Garlic and Herb dipping oil.
Prep Time15 mins
Cook Time40 mins
Proofing time2 hrs
Total Time2 hrs 55 mins
Course: Bread
Cuisine: Greek
Diet: Vegan
Servings: 8 servings
Calories: 238kcal


  • Oven
  • Stand Mixer


  • 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


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.


Calories: 238kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Calcium: 62mg | Iron: 1mg