Lagana: A Delicious Greek Tradition for Clean Monday
Lagana is a traditional Greek flatbread that's as rich in history as it is in flavour. This rustic bread holds a special place in Greek culture, particularly during Clean Monday—the first day of Lent in the Greek Orthodox Church. While it may not be as globally recognised as baklava or moussaka, Lagana has a devoted following, and it’s a must-try for anyone looking to experience authentic Greek tradition during Lent.
The History of Lagana
Lagana is most famously associated with Clean Monday, which marks the beginning of the 40-day fasting period of Lent for Greek Orthodox Christians. During Lent, many foods are restricted, such as dairy, meat, and eggs. However, Clean Monday is a time for celebration, where Greeks prepare to cleanse their bodies and souls for the Lenten season.
Lagana is a food that can be enjoyed on Clean Monday when many other richer foods are avoided. It’s also believed that the tradition of baking Lagana dates back to ancient times. In ancient Greece, bread made from barley and wheat was a common part of the diet, and the practice of making flatbreads has deep roots in Greek culinary history.
LAGANA | Traditional Greek Flat Bread for Clean Monday
Mary PolitisIngredients
- 2 tsp instant dry yeast 1 sachet
- 360 ml warm water
- a pinch of sugar or little drizzle of honey
- 2 tbsp Extra virgin olive oil
- 3 cups or 360 g bread flour or plain flour
- 1 tsp ground fennel optional
- 1 tsp salt
- sesame seeds
Instructions
- Combine yeast, warm water and sugar. Set aside for 15-20 mins.
- Combine flour, fennel (I used a little spice mill to grind mine), salt, and oil in a mixing bowl. Once the yeast mixture has activated, add it to the bowl.
- Use your hands to combine the wet and dry ingredients until a dough forms. Transfer the dough to floured surfaces and knead for 5 minutes. The dough will be slightly sticky. Lightly sprinkle flour throughout the kneading process will help.
- Lightly grease the bowl with oil. Cover the bowl and let the dough rest for up to one hour, until it doubles in size.
- Lightly flour your work surface and knead the dough for one minute. Transfer it to a lined baking tray and gently roll or use your hands to create a roughly rectangular shape. Allow the dough to sit for an additional 30 minutes or so until you notice a softer change in its shape.
- Preheat the oven to 180 degrees C. Use your fingers to create dimples in the dough. Brush lightly with olive oil and scatter sesame seeds. Bake for approximately 30 minutes or until golden in colour.