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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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I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

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For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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