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 seeds are the most popular topping, but you may also add herbs, spices, or a drizzle of olive oil.

Lagana: Greek Flatbread for Lent [Vegan]



3 loaves



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.