Λαγάνα — Lagana (Greek Clean Monday Flatbread)

Lagana is the bread of Clean Monday (Καθαρά Δευτέρα), the first day of Great Lent in the Greek Orthodox tradition. By ancient typikon, Lagana is the only bread Greeks bake that day — a flat, unleavened loaf dimpled with fingertips and crusted with sesame. Families eat it with olives, taramasalata made without eggs, fava, and raw vegetables. It opens the fast.

The traditional recipe is unleavened. Modern versions add a little yeast for texture. Both are acceptable. What matters is the shape — wide and flat, never tall — and the sesame. The sesame is the point.

NUTRITION (per slice, 1/8 of a loaf)

- Protein: ~7g
- Calories: ~220
- Fat: ~5g (mostly from sesame and the oil brush)
- Complex carbs for sustained energy; sesame adds iron, calcium, and magnesium

INGREDIENTS (makes 1 large flat loaf, serves 8)

- 500g (about 4 cups) bread flour
- 1.5 tsp fine salt
- 1 tsp instant yeast (omit for strict traditional unleavened version)
- 2 tbsp olive oil, plus more for the surface
- 325ml (1 1/3 cups) warm water
- 1/4 cup sesame seeds (white, black, or a mix)
- Optional: 1/2 tsp sugar to feed the yeast

METHOD

1. In a large bowl, whisk together the flour, salt, and yeast (and sugar if using). Make a well in the center and pour in the olive oil and warm water.
2. Mix with a wooden spoon until it comes together, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. It should be slightly tacky but not sticky.
3. Transfer to a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes until nearly doubled. If making unleavened, skip this and rest the dough 20 minutes under a towel.
4. Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment.
5. Turn the dough out onto the parchment. Press and stretch it with oiled hands into a large oval, roughly 30cm x 40cm and about 2cm thick. Do not roll — this flattens the air and ruins the texture.
6. Press deep dimples all over the surface with your fingertips, going almost to the bottom of the dough.
7. Brush the top generously with olive oil, then scatter the sesame seeds liberally. Press them gently into the dough.
8. Bake for 20-25 minutes until the top is golden and the bottom sounds hollow when tapped.
9. Cool 10 minutes before tearing. Serve warm or at room temperature.

TRADITIONAL ACCOMPANIMENTS

Clean Monday Lagana is eaten with:

- Black and green olives
- Halva (sesame-based, fully fasting-compliant)
- Fava (split yellow pea purée with olive oil and lemon)
- Tarama without eggs (the traditional Lenten version)
- Raw vegetables — cucumbers, radishes, spring onions, tomato
- Grilled octopus (shellfish, permitted on all fasting days)

STRICT DAYS

This recipe uses olive oil and is appropriate for oil days. The unleavened, no-oil version — simply flour, water, salt, and sesame — is permitted even on strict no-oil days, though it is primarily baked for the single feast of Clean Monday.

NOTES

Day-old lagana, toasted in a dry pan, is excellent for dipping in olive oil. Stale lagana is also the correct bread for fasting fattoush-style salads. Freeze leftovers within 24 hours — this bread dries out quickly.