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Clean Monday Flatbread

The Quirky Foodster Team

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20 minutes (plus 1 hour rising)
Prep
20 minutes
Cook
8
Servings

Ingredients

  • 500 g (4 cups) all-purpose flour
  • 7g 1 packet (2 1/4 tsp) active dry yeast
  • 1 tsp sugar
  • 350 ml (1 1/2 cups) lukewarm water
  • 60 ml (1/4 cup) extra virgin olive oil, plus extra for drizzling
  • 1.5 tsp salt
  • 2 tbsp sesame seeds

Method

  1. In a small bowl, dissolve the sugar and yeast in the lukewarm water and let sit for 10 minutes until foamy.
  2. In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  3. Mix and then knead for 8-10 minutes until you have a smooth, soft, elastic dough.
  4. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
  5. Punch down the dough and roll or stretch it out on a floured baking sheet into a large, flat oval, about 1 cm (1/2 inch) thick.
  6. Cover and let rest for 20 minutes. Preheat the oven to 220°C (425°F).
  7. Using your fingertips, press deep dimples all over the surface of the dough, drizzle generously with olive oil, and scatter with sesame seeds.
  8. Bake for 18-22 minutes, until golden brown on top and cooked through.
  9. Transfer to a wire rack to cool slightly, then tear or slice to serve.

Introduction: Lagana is a flat, sesame-topped bread baked only once a year, on Clean Monday (Kathara Deftera), the joyful first
day of Great Lent in the Greek Orthodox calendar. Families traditionally spend the day outdoors flying kites and
picnicking, and lagana — always egg- and dairy-free — is torn and shared as the centerpiece of that fasting picnic
table, alongside olives, taramosalata, and dolmades.

Cultural Background: Lagana is a flat, sesame-topped bread baked only once a year, on Clean Monday (Kathara Deftera), the joyful first
day of Great Lent in the Greek Orthodox calendar. Families traditionally spend the day outdoors flying kites and
picnicking, and lagana — always egg- and dairy-free — is torn and shared as the centerpiece of that fasting picnic
table, alongside olives, taramosalata, and dolmades.

Tips: The deep finger-dimples are traditional and functional — they hold the pooled olive oil and give the bread its characteristic dimpled surface. Lagana is meant to be soft and pillowy rather than crisp, so don't overbake it. It is traditionally eaten fresh on Clean Monday itself, though it keeps reasonably well for a day or two.

Variations: Sprinkle with a mix of sesame and nigella seeds for extra flavor and visual interest. Add chopped fresh rosemary to the dough for a herby version. Some regional versions include a touch of ouzo or aniseed in the dough for subtle flavor.

Storage: Store wrapped at room temperature for up to 2 days; best eaten the day it is baked.

Reheating: Warm briefly in a 180°C (350°F) oven for 5 minutes to refresh before serving.

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