How long does lagana: greek flatbread for lent [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make lagana: greek flatbread for lent [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Why is lagana: greek flatbread for lent [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lagana: greek flatbread for lent [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is lagana: greek flatbread for lent [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Lagana: Greek Flatbread for Lent
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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Lagana: Greek Lent Bread - One Green Planet

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Sesame Seeds

Lagana: Greek Flatbread for Lent [Vegan]

3 loaves

Dairy Free

Lagana is a Greek bread that is traditionally baked once a year on Clean Monday, the first day of Lent before Easter. While the original recipe for lagana leaves it unleavened, most modern versions are allowed to rise, resulting in a fluffier flatbread that is crisp on the outside. Sesame... Read More

Ingredients You Need for Lagana: Greek Flatbread for Lent [Vegan]

4 cups all-purpose flour
Approximately 1 cup lukewarm water
3 1/2 tablespoons olive oil
3 1/4 teaspoons dry yeast
4 teaspoons sugar
2 teaspoons salt
Sesame seeds

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How to Prepare Lagana: Greek Flatbread for Lent [Vegan]

In a bowl pour 1/2 cup, plus 1 1/2 tablespoons warm water and stir in the yeast and sugar. Set aside for 12 minutes.
In another bowl, combine remaining water with salt. In a basin, place flour. Make a hole in the center and pour the yeast mixture. Knead the dough. Then, add olive oil. Knead again. Lastly, pour salted water and knead. Put the dough in the oven at 120°F for an hour until it doubles in size.
Divide dough into three equal parts. Roll the dough balls on a baking sheet lined with parchment paper. Make holes on the surface using a fork and put them back in the oven at 120°F for another 30 minutes.
Combine 1 tablespoon olive oil with 1 teaspoon water and brush over the bread. Sprinkle with sesame seeds and bake at 375°F for 20 minutes.