Greek Breads and Pies
Lagana Recipe (Greek Clean Monday Flatbread)
Λαγάνα lah-GHAH-nah · Lagana
Photo: Lagana (λαγάνα) by Andrzej 22, CC BY-SA 3.0. Placeholder until original photography is shot.
In short
Lagana is a flat, oval, sesame-topped bread baked specifically for Kathara Deftera, Clean Monday, the first day of Greek Orthodox Lent. Traditionally unleavened or very lightly leavened, and always eggless, it is eaten just once a year alongside the day's other Lenten foods, taramosalata and olives among them.
Lagana holds a genuinely unusual place in Greek baking: it is made once a year, specifically for Kathara Deftera, Clean Monday, the day that opens the seven-week Lenten fast, and it is barely seen at any other point in the calendar, which gives it a real sense of occasion despite being a genuinely simple bread.
It is flat and oval rather than a normal risen loaf shape, dimpled across the surface and topped generously with sesame seeds, and traditional versions are unleavened or use only a very small amount of yeast, reflecting the day's fasting spirit even in something as basic as bread.
It appears on the table alongside the rest of Clean Monday's spread, taramosalata, olives, dolmades and other dishes that avoid meat and dairy entirely, and its slightly plain, dense character suits that wider table perfectly.
Key preparation steps
- Make a simple, lightly leavened dough.
- Stretch into a flat, oval shape.
- Dimple the surface and top with sesame seeds.
- Bake until golden.
The dough
Flour, a small amount of yeast, water, olive oil and salt, kept genuinely simple with no egg or dairy at all. Some households use only a token amount of yeast, closer to the day's fasting spirit, giving a denser, flatter bread than a fully risen loaf, while others use a more standard amount for a lighter result. Either approach is traditional.
Shaping
Stretch or roll the dough out by hand into a large, flat oval, considerably wider and flatter than a standard loaf, and dimple the surface all over with your fingertips, exactly as you would a focaccia. This dimpling is both traditional in appearance and practical, helping the bread bake evenly without large air pockets forming.
Topping and baking
Brush the surface with a little water or olive oil and scatter generously with sesame seeds, pressing them gently so they stick. Bake in a hot oven until golden, around eighteen to twenty minutes, and serve the same day, since lagana is best eaten fresh rather than kept.
Tips from my kitchen
Do not expect a fully risen loaf
Traditional lagana is flatter and denser than a standard bread, reflecting Clean Monday's simple, fasting character.
Dimple the surface properly
This is both traditional and practical, helping the bread bake evenly without large air pockets forming.
Eat it the same day
Lagana is genuinely a once-a-year, fresh-eaten bread rather than something to store and use over several days.
Lagana Recipe (Greek Clean Monday Flatbread)
Λαγάνα · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 40m
- Cook
- 20m
- Total
- 1h
- Serves
- 8
Ingredients
Ingredients
Method
- Mix the flour, yeast, salt and sugar in a large bowl.
- Add the warm water and olive oil and bring together into a soft dough. Knead for 8 to 10 minutes until smooth.
- Cover and leave to rise for 45 minutes to 1 hour, until visibly puffy, though not necessarily fully doubled.
- Heat the oven to 220C fan 200C. Line a large baking tray.
- Stretch the dough out by hand on the tray into a large, flat oval shape.
- Dimple the surface all over with your fingertips.
- Brush with a little water or olive oil and scatter generously with sesame seeds, pressing gently.
- Bake for 18 to 20 minutes, until golden.
- Serve the same day.
Nutrition, per 1 piece
- Calories
- 218
- Protein
- 6 g
- Carbs
- 34 g
- Fat
- 6 g
- Sat fat
- 1 g
- Fibre
- 2 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Lagana
When is lagana eaten?
Specifically on Kathara Deftera, Clean Monday, the first day of Greek Orthodox Lent, alongside other traditional fasting foods like taramosalata and olives.
Why is lagana unleavened or only lightly leavened?
It reflects the fasting spirit of Clean Monday, keeping even the day's bread simple and plain rather than a fully risen, enriched loaf.
Can you make lagana at other times of year?
You can, though it is genuinely associated with just this one day in Greek tradition, and making it outside that context is a departure from how it is actually eaten.
