Advice for Making Lagana?

[mj_toronto8]

I’m trying to make Lagana, the traditional Greek flatbread, and I want it to turn out just like it does in Greece—light, airy inside with a slightly crisp crust and that beautiful sesame topping. I’ve tried a few recipes, but I feel like I’m not quite getting the texture right. Sometimes it’s too dense, and other times it doesn’t have that perfect chewiness.

For those who have made authentic Lagana, what’s the secret? Is it in the flour type, hydration level, or fermentation time? Should I be using a sponge or preferment? Also, what’s the best way to get those characteristic dimples just right?

Any tips on achieving that slightly crispy yet tender texture would be greatly appreciated! Thanks in advance for your help.

 

[k_tsoukalas]

Getting the perfect Lagana texture comes down to a few key factors! First, hydration is important—aim for a dough that’s around 70% hydration for that light, airy crumb. If it’s too dry, it won’t get that signature chew. Using bread flour or a mix of bread and all-purpose flour helps develop better gluten, giving it structure without making it too dense.

A long fermentation (even overnight in the fridge) enhances flavor and texture. While a sponge/preferment isn’t necessary, it can add extra depth. Make sure your dough is well-kneaded but not overworked, and give it plenty of time to rise. For the dimples, press gently with oiled fingers before baking.