Unlock the delightful taste of tradition with this heavenly and irresistible Greek Lagana flatbread! Whether you're celebrating Lent or Easter, this golden delicacy will take your festive feast to new heights. Don't miss out on savoring every heavenly bite of this ancient recipe!
In a microwave safe bowl, add the spring water. Heat for 15 seconds at a time until it is lukewarm. NOTE:Maximum 104F | 40C otherwise it will kill the yeast and your dough will not rise. Set aside.
8.36 oz spring water, 1 tsp granulated sugar
Whisk in the active dry yeast. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.
2 1/4 tsp active dry yeast
Place the bread flour, olive oil and sea salt in the bowl of your stand mixer with the dough hook attachment. Mix in for 1 minute. Add the yeast mixture. Knead the dough on the lowest setting for 2 minutes. Then increase the speed to the next level and knead for an additional 2 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
13.23 oz bread flour, 1.06 oz Greek Olive oil, 1/2 tsp sea salt
RISE (1)
Shape your dough into a ball and place it back into the bowl coated with olive oil. Cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will double in size.
ASSEMBLY
Once the dough has doubled, punch to deflate and scrape it directly onto your Fleximat. Use your hand to spread it over to the corners. NOTE: The dough is very easy to work with.
Mix the water and sugar in a small bowl and using a pastry brush, brush this over the surface of the bread.
2 Tbsp Spring Water, 1 tsp granulated sugar
Sprinkle the sesame and poppy seeds over the bread.
3 Tbsp Sesame seeds, 1 Tbsp poppy seeds
RISE (2)
Cover loosely with a clean fabric and let it rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C), until puffy.
ASSEMBLY
Preheat oven at 375F/190C.
Once the dough is ready, using your fingers coated in olive oil, make deep grooves onto the surface of the dough. NOTE: Take care not to pierce the dough, just make deep, gentle marks.
BAKE!
Bake for 20 minutes at 375F/190C. (Every oven heats differently, monitor your bread from 18 minutes). It is ready when the bread is golden brown and sounds hollow to te touch when tapped.
Once your Greek Lagana Flatbread is out of the oven, let it cool down for about 10 minutes, then slice them on your bread board. Enjoy them as is or dipped in olive oil and za'atar, it's delicious! Bon Appétit!
N.B. Best enjoyed the same day.
Video
Special Notes
Nutrition
Nutrition Facts
Greek Lagana Flatbread (Lent / Easter)
Amount Per Serving
Calories 232Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 149mg6%
Potassium 77mg2%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 1IU0%
Vitamin C 0.01mg0%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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