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Making Traditional Lagana?

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mastichas09

Active member
I’m thinking about trying my hand at baking traditional Lagana bread for the first time. I’ve had it fresh from a bakery in Greece before—light, sesame-crusted, and perfect with olives and taramosalata—but never made it myself.

I’ve found a few recipes online, but they vary a lot. Some use olive oil, some don’t. Some say you need to proof it twice, others once. What’s the most authentic method in your experience?

Also wondering if you have tips for getting that classic airy texture and golden crust. Do you bake it on a stone or a regular tray? And how much sesame is too much sesame?
 
That sounds like a delicious project! I’ve made Lagana a few times around Clean Monday, and it’s such a rewarding bake. Traditionally, Lagana is made without olive oil since it’s a Lenten bread, but a touch of oil in the dough or brushed on top before baking can help with that golden crust and deeper flavor—totally optional depending on how strict you want to be.

As for proofing, I’ve had the best results with a two-rise method: one bulk rise and one shorter proof after shaping. For the airy texture, make sure you don’t overwork the dough after the first rise—gentle handling preserves those lovely bubbles.

A baking stone or steel really helps crisp the bottom, but a hot tray works in a pinch. And sesame? There’s no such thing as too much! I toast mine slightly before sprinkling, for extra flavor. Can’t wait to hear how it turns out!
 
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