{"id":16885,"date":"2026-02-19T08:00:07","date_gmt":"2026-02-19T08:00:07","guid":{"rendered":"https:\/\/petros-syrigos.com\/lagana\/"},"modified":"2025-02-13T10:31:33","modified_gmt":"2025-02-13T10:31:33","slug":"lagana-2","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/lagana-2\/","title":{"rendered":"Tranditional greek lagana recipe"},"content":{"rendered":"

Try the traditional Greek bread \u201clagana\u201d and I promise you will love it!<\/p>

Ingredient<\/h4>
  • 700g flour g.o.h.<\/li>
  • 500 ml of water<\/li>
  • 18 g of dry yeast or 50 g of fresh yeast<\/li>
  • 40 g sugar<\/li>
  • 15 g salt<\/li>
  • 50 g of flour for the counter<\/li> <\/ul>

    For sprinkling<\/h4>
    • 200 g peeled sesame<\/li>
    • 1kg sugar<\/li>
    • 80 ml hot water<\/li> <\/ul> <\/div> <\/div>

      Execution<\/h4>
      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).<\/li>
      2. Cover with cling film and a towel and leave for 20 minutes to activate the yeast.<\/li>
      3. Our mixture will make some blisters and will swell a little.<\/li>
      4. Remove the towel and cling film and add the remaining flour and salt.<\/li>
      5. Put the bucket in the mixer and beat on medium speed for 6 minutes.<\/li>
      6. The lagana needs enough beating if we do it without a mixer we will need to beat it by hand for 10 minutes.<\/li>
      7. Then our dough will be sticky, do not add extra flour.<\/li>
      8. Using a silicone spatula, remove the dough from the walls and collect all the dough in the center of the bucket.<\/li>
      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.<\/li>
      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.<\/li>
      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.<\/li>
      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.<\/li>
      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).<\/li>
      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.<\/li>
      15. Continue with the other dough in the same way and transfer to a second pan.<\/li>
      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.<\/li>
      17. Sprinkle with peeled sesame seeds.<\/li>
      18. Cover with a towel and let the dough rest for 30-40 minutes.<\/li>
      19. Bake in a preheated oven in the air or up and down at 250 degrees for 18-20 minutes.<\/li>
      20. When we take them out of the oven, we spread them on kitchen towels.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

        Try the traditional Greek bread \u201clagana\u201d and I promise you will love it! Ingredient 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 […]<\/p>\n","protected":false},"author":1,"featured_media":21314,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2825,2783,2859,2861],"tags":[3231,3232,3233,3234],"class_list":["post-16885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ash-monday","category-doughs","category-pies-and-doughs","category-tranditional-recipes","tag---en","tag--en","tag----en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=16885"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16885\/revisions"}],"predecessor-version":[{"id":16899,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16885\/revisions\/16899"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/21314"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=16885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=16885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=16885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}