Lagana (Greek Lenten Bread)



The good news is, since my last post about bread failures, I’ve successfully made two yeasted breads. The bad news is, since my last post about bread failures, I’ve successfully made two yeasted breads.  ♥ Carbs ♥

Lagana is a Greek bread that is typically made and eaten on “Kathari Deftera,” which is literally translated to “Clean Monday.” It is the day that starts 40 days of Lent before Easter. For those celebrating Orthodox Easter, it’s this coming Monday. On Kathari Deftera, typical Lenten diets, like not eating meat, are observed, but most also do not eat certain types of fish or anything “with blood,” or dairy products.

Lagana is a long, ovalish shaped flatbread that many liken to focaccia. It’s incredibly easy to make and great with any number of dips or simply just olive oil.

Lagana (Greek Lenten Bread)

  • 2.5 hours (includes inactive rise time)
  • 30 minutes
  • 1/2 sheet pan


  • 1 tsp. sugar
  • 1-1/3 cup warm water (about 100-110°)
  • 1.5 tsp. active dry yeast
  • 2 cups all purpose flour
  • 1.5 cups semolina*
  • 1 tsp. salt
  • Extra virgin olive oil
  • Sesame seeds


  1. Combine the sugar and water in a bowl (or the bowl of your stand mixer) and sprinkle the yeast over the top. Set aside for approximately 5-10 minutes to proof. You will see tiny bubbles/foam on the surface.
  2. Add the flour, semolina, and salt to the bowl and mix (or use the dough hook on low) until you have a sticky dough. Turn the dough onto a floured surface and knead for 5-10 minutes (or, use the dough hook on medium speed for about 5 minutes, until the dough has cleared the sides and formed a ball). Lightly oil a bowl and place the ball of dough inside. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm place for 1-1.5 hours until doubled in size.
  3. Punch down the dough before turning it onto a lined baking sheet. Stretch or roll the dough into an oval/rectangular with rounded corners shape about 2/3″ thick. Cover with a clean towel and let rise for about 45 minutes.
  4. Preheat the oven to 375°. Brush the dough with a little olive oil and then sprinkle with sesame seeds. Using your finger or thumb, make some indentations all over the dough. Bake the bread for about 30 minutes, until golden brown.

    *Note: If you don’t have or don’t want to use semolina, replace it with all purpose flour. You may need to add a couple of tablespoons extra – go by the consistency of the dough.
Adapted from The Greek Vegan

5 thoughts on “Lagana (Greek Lenten Bread)

  1. Hi Elly!
    I may have missed your supposed bread “failures” but I certainly didn’t want to miss this one. I actually had this bread a very long time ago and have always wanted to bake it one day myself. Yours looks heavenly and I really appreciate you sharing it. I will definitely be pinning this and also coming back for more.

    Thank you so much for sharing Elly…Louise

    P.S. I know we just “met”, but I’m collecting meatball recipes for a post I’m doing for Meatball Day in March. You are more than welcome to join in. Just pop on over to my blog:) Louise

  2. I made this bread and was happy with the results. I had to modify the baking instructions to suit my oven. The end result looked just as pretty as your picture and smelt & tasted absolutely beautiful. Adding this recipe to my home recipe book.

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