Lagana (Λαγάνα) — Sesame-Topped Greek Clean Monday Flatbread

• 500 gbread flour (plus 20 g for dusting)
• 100 gwhole wheat flour (traditional for a slightly rustic crumb)
• 7 ginstant yeast (1 standard packet)
• 12 gfine sea salt
• 10 ggranulated sugar (helps fermentation and browning)
• 30 mlextra virgin olive oil
• 380 mllukewarm water (about 35–38°C)
• 50 gsesame seeds (white sesame, lightly toasted if desired)
• 30 mlwater (for brushing)

Instructions

1. 1

   In a large bowl, whisk together the bread flour, whole wheat flour, instant yeast, salt, and sugar until evenly distributed. Add the olive oil and 380 ml lukewarm water, then mix with a spoon until a shaggy dough forms and no dry flour remains.

2. 2

   Cover the bowl and let the dough rest for 10 minutes to hydrate the flour and start gluten development. Then knead for 8–10 minutes by hand (or 6 minutes with a mixer on low) until the dough is smooth, elastic, and slightly tacky but not wet.

3. 3

   Lightly oil the bowl, place the dough inside, and turn it once so the surface is coated. Cover and let rise at 24–26°C until doubled in volume, about 60–75 minutes, because Lagana should be airy yet still flat.

4. 4

   Line a large baking sheet with parchment and dust it with 10 g of the extra flour to prevent sticking. Tip the dough onto a lightly floured surface, gently deflate it, and divide it into 2 equal pieces for two classic oval loaves.

5. 5

   Shape each piece into an oval about 28–30 cm long and 1.5–2 cm thick, then transfer to the prepared sheet with space between them. Cover loosely and proof for 25–35 minutes, until slightly puffed but still holding a flatbread profile.

6. 6

   Meanwhile, preheat the oven to 230°C and place a second empty metal tray on the bottom rack to create steam. In a small bowl, dissolve 5 g sugar into 30 ml water to make a simple brushing liquid that helps sesame adhere and promotes browning.

7. 7

   Uncover the dough and brush the tops evenly with the sugar-water mixture, using all of it. Sprinkle 50 g sesame seeds generously over the surface, then press them in lightly with your palm so they don’t fall off after baking.

8. 8

   Using your fingertips, dimple the entire surface deeply and evenly, keeping the edges slightly thicker for structure. This traditional dimpling controls the rise, creates the signature Lagana look, and helps the crust bake evenly.

9. 9

   Slide the tray into the hot oven and immediately pour 150 ml hot water into the empty bottom tray to generate steam, then close the door quickly. Bake for 16–18 minutes until deep golden with a crisp sesame crust, rotating the pan at minute 10 for even color.

10. 10

    Transfer the Lagana to a rack and cool for at least 20 minutes so the crumb sets and stays light. Slice and serve the same day for the most authentic texture, with a crisp crust and tender interior.