Tranditional greek lagana recipe

σπιτική και αφράτη λαγάνα
σπιτική και αφράτη λαγάνα


1 hour

Baking Time

20 min



Try the traditional Greek bread “lagana” and I promise you will love it!


  • 700g flour g.o.h.
  • 500 ml of water
  • 18 g of dry yeast or 50 g of fresh yeast
  • 40 g sugar
  • 15 g salt
  • 50 g of flour for the counter

For sprinkling

  • 200 g peeled sesame
  • 1kg sugar
  • 80 ml hot water


  1. Starting, put the yeast, sugar, 3 tbsp of the total flour (from 700 g), the lukewarm water (up to 40 degrees) in the bucket of the mixer and mix with a hand whisk (egg beater).
  2. Cover with cling film and a towel and leave for 20 minutes to activate the yeast.
  3. Our mixture will make some blisters and will swell a little.
  4. Remove the towel and cling film and add the remaining flour and salt.
  5. Put the bucket in the mixer and beat on medium speed for 6 minutes.
  6. The lagana needs enough beating if we do it without a mixer we will need to beat it by hand for 10 minutes.
  7. Then our dough will be sticky, do not add extra flour.
  8. Using a silicone spatula, remove the dough from the walls and collect all the dough in the center of the bucket.
  9. Cover with cling film and towel and leave for 50 minutes until doubled in volume.
    Then uncover and put the 50 g of flour on our counter.
  10. We empty the dough on the counter. We constantly fold from the outside in, we do not want the flour to take it all.
  11. Fold for 2 minutes and as much flour as it takes so that the dough does not stick on the outside, we do not mind if it sticks on the inside, it should.
  12. Cut the dough in 2 and do the same with each ball of dough without adding extra flour to the counter, use only the initial amount of flour.
  13. Spread a piece of oil paste on the counter, rest one dough on it, open it a little with your fingers and then with a rolling pin (be careful not to put flour in the oil paste, we want the dough to stick on the oil paste).
  14. Transfer to a very shallow pan or even on a plate the oil paste with the lagana and press with our fingers everywhere so that it spreads but also leaves marks from our fingers.
  15. Continue with the other dough in the same way and transfer to a second pan.
  16. Then we mix the hot water with the sugar and with a brush we pass both laganas, this gives us a nice color in our bread.
  17. Sprinkle with peeled sesame seeds.
  18. Cover with a towel and let the dough rest for 30-40 minutes.
  19. Bake in a preheated oven in the air or up and down at 250 degrees for 18-20 minutes.
  20. When we take them out of the oven, we spread them on kitchen towels.

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