A delicious, easy bread with a crunchy outside and soft inside!
Lagana is a traditional Greek-style flatbread with a crisp crust and soft, airy interior. While it’s customarily served on Clean Monday, this easy and delicious homemade bread is perfect to enjoy all year round. Drizzle it with olive oil and pair it with dips like hummus, tzatziki, or taramosalata. You’re going to love it!
There are so many ways to do lagana bread, but this is my favorite. Sesame seeds are traditional on lagana, but my kids don’t like sesame seeds at all. So, I’ll give you several topping choices and share a list of the other lagana breads I’ve posted before. Did you know that you can stuff lagana bread and decorate it? It’s so versatile, and once you make this traditional version, I know you’ll want to make the others.
Why will I want to keep making lagana?
Crisp, crunchy,
Toasted crust,
Soft, moist,
Airy bread center,
Simple, delicious toppings.
What are the ingredients for lagana bread?
Bread flour -you could also use all-purpose flour. So, whatever you have will work. I haven’t tried gluten-free flours, but let me know if you do!
Salt -seasons the bread and helps create nice, light, and airy bread.
Olive oil -adds great flavor while keeping the bread soft and moist.
Tepid water -about 110 degrees Fahrenheit to help activate the yeast in a reasonable timeframe.
Granulated sugar -feeds the yeast to help activate it to bloom.
Active dry yeast -this is perfect for quick baking bread. Be sure to proof it so you don’t waste any ingredients.
What are some topping options?
There are so many options here. Everything bagel seasoning, sesame seeds, fresh or dried herbs like oregano, sliced olives, and/or a sprinkle of sea salt.
How do I activate the yeast?
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until foamy.
How do I prepare the dough?
In the bowl of a stand mixer (or a large mixing bowl), combine the flour and salt. Add the yeast mixture and olive oil, and mix until a dough forms. Knead for about 8-10 minutes until smooth and elastic.
How long do I let the dough rise?
Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about 1 to 1 ½ hours or until doubled in size.
How do I shape the bread?
Punch down the dough and transfer it to a parchment-lined baking sheet. Gently stretch and press it into an oval or rectangular shape, about ½-inch thick. Use your fingers to create dimples across the surface.
When do I add the toppings?
Brush the top with olive oil or water and sprinkle with sesame seeds, herbs, or other toppings of choice.
Do I need to let the dough rise again before baking?
Cover loosely and let it rise for another 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
How long do I bake lagana?
Bake for 20-25 minutes or until golden brown and crisp on the edges.
How do I make an even crispier lagana?
Bake directly on a preheated pizza stone or baking steel for a rustic touch.
What’s the best way to serve this bread?
Allow to cool slightly before slicing. Serve warm or at room temperature with your favorite dips and spreads. My favorite way to eat it is with the bread dipping oil I posted a while back. Here’s the link!
Can I make this ahead of time?
The dough can be prepared a day in advance and stored in the fridge. Let it come to room temperature before shaping and baking.
Does this freeze well?
Once baked and cooled, wrap the lagana in plastic wrap and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
More Flatbread Recipes:
- Lagana Bread: Greek Flatbread Filled with Olives, Sun-dried Tomatoes & Herbs
- Christmas Tree Art Bread (Greek Lagana)
- Garden Art Lagana (the Greek Focaccia) Bread
- Bread Dipping Oil with Roasted Garlic
- Cheesy Feta Stuffed Flatbreads
Watch the Video
LAGANA: GREEK STYLE FLATBREAD
A traditional Greek flatbread with a crisp crust and soft, airy interior. While it's customarily served on Clean Monday, this easy and delicious homemade bread is perfect to enjoy all year round. Drizzle it with olive oil and pair it with dips like hummus, tzatziki, or taramasalata.
Ingredients
- 4 cups bread flour
- 1 and 1/2 teaspoons salt
- 1/4 cup olive oil
- 1 and 1/2 cup tepid water (about 110 degrees Fahrenheit)
- 2 teaspoons granulated sugar
- 1 and 1/2 teaspoons active dry yeast
Optional Toppings:
- Everything bagel seasoning
- Sesame seeds
- Fresh or dried herbs
- Sliced olives
Instructions
Notes
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KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue
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SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
10 ☆☆☆☆☆☆☆☆☆☆Recipe!!!!!
I have to say this is the most versatile recipe. I have made this Lagana 3 different ways, one as the recipe states, in another one I incorporated crumbled feta and chopped sun-dried tomatoes and kalamata olives. That was absolutely delicious. And the one I made Friday night, you’ll never guess what I did..I was craving nachos, but no pita in house, so I piled all your Greek Nacho ingredients on top of the Lagana. Turned out fabulous. This weekend I plan to make a Greek Salad Pizza and a pepperoni pizza using the Lagana. This is one of your BEST GENIUS RECIPES….love it, thank you!!!
I’m so glad that you love it and so impressed with your creativity! I bet that the pizzas will be delicious. All the best, Dimitra
Dimitra please tell me what to do, i do not have a cast iron pan or a tile. How important is it to have in making lagana?
You don’t need either to make the bread. The tile just helps create a crunchier crust and the cast iron pan does the same. Feel free to use a metal baking pan to make the Lagana 🙂
Hi Dimitra! We love your recipes! How can I make the lagana without oil?
Kali Sarakosti!
Can i make the dough the night before , and cook it the next day ?
Yes, absolutely! You can make the dough the night before and let it rise slowly in the fridge. Just cover it well to prevent it from drying out. The next day, let it come to room temperature for about 30-60 minutes before shaping and baking. This slow rise will actually develop even more flavor in the bread. Enjoy your Lagana! 😊
Dimitra, I made your Lugana bread this morning. It is delicious. Instead of making 2 loaves I broke it down to 4 smaller loaves so Icould share with my daughters.
I find that I covert to using your recipes more and more than the recipes used from when I was a child.
Thank You
Evtixia
That’s so wonderful to hear, Evtixia! What a beautiful way to share with your daughters. I’m honored that my recipes have become part of your kitchen. Thank you for your kind words! 😊❤️
Fantastic and easy to make! We loved it and will make it again.
The bread came together fast, rose perfectly, and looked and smelled amazing when it came out of the oven. We loved it warm – and we loved it at room temp for several days afterwards. My son especially liked it split and used in sandwiches.
The bread stayed relatively fresh and tasty for several days thanks to the olive oil it was brushed with. Next time I might brush the dough top with a egg white wash before adding the optional sesame seeds to help them stick better.
That’s wonderful to hear! Thank you for such a thoughtful review. I’m so glad your family enjoyed the bread, especially your son—using it for sandwiches is a great idea! Brushing with egg white for the sesame seeds is a smart tip; it’ll definitely help them stick better. Appreciate you sharing that!