Lagana: The Traditional Greek Flatbread of Clean Monday

Lagana is a traditional Greek flatbread with a rich history and deep cultural significance, most notably tied to Clean Monday, the first day of Lent in the Greek Orthodox calendar. This soft, chewy bread, made from simple ingredients like flour, water, yeast, salt, and often olive oil, symbolizes humility and the start of the Lenten fasting period. While its precise origins remain uncertain, Lagana is believed to date back centuries, possibly to Byzantine times, reflecting ancient bread-making traditions of the Mediterranean. Today, it remains a cherished part of Greek heritage, enjoyed during Lent and beyond as a versatile staple in households across the country.

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Traditional Greek Lagana Bread Recipe

Lagana: The Traditional Greek Flatbread of Clean Monday

Ingredients:

1 packet (7g) active dry yeast

1 teaspoon sugar

1 ½ cups lukewarm water

4 cups all-purpose flour (or bread flour for a chewier texture)

1 teaspoon salt

2 tablespoons ARGILOS IV extra virgin olive oil (plus extra for brushing)

2 tablespoons sesame seeds

Simple steps to create a rustic, flavorful Mediterranean dish.

Instructions

1. Activate the Yeast: In a small bowl, combine the yeast, sugar, and ½ cup of lukewarm water. Let it sit for 5-10 minutes until the mixture becomes frothy.

2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, the remaining 1 cup of water, and the olive oil. Stir until a sticky dough forms.

3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

4. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

5. Shape the Bread: Punch down the dough and transfer it to a floured surface. Gently shape it into a large oval or rectangle, about ½ inch thick.

6. Second Rise: Place the shaped dough on a parchment-lined baking sheet. Cover it with the towel and let it rise for another 30 minutes.

7. Top with Sesame Seeds: Preheat the oven to 400°F (200°C). Brush the dough lightly with olive oil and sprinkle generously with sesame seeds. Use your fingers to press dimples across the surface for a traditional look.

8. Bake: Bake for 20-25 minutes or until the bread is golden brown. Let it cool slightly before serving.

IN THIS RECIPE

ARGILOS IV MILD

For the Lagana recipe, we recommend Argilos EVOO IV (Mild) for its ripe aromas of fruits and herbs and its elegant and light flavor.

ADD

ARGILOS EVOO

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