Lagana is a sesame bread traditionally prepared for Clean Monday that marks the beginning of Orthodox Lent. Prepared without leaven, its crumb is very light and its shape often oval.

Lagana, pain au sésame grec, vu de dessus

servings6 servings preparation time45 time45 min.difficultyeasypricevery cheap


  • 750 g flour
  • 2 sachets of dry yeast
  • 7.5 cl olive oil
  • 1 glass lukewarm water
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • sesame seeds for sprinkling


  • 1 sieve
  • 1 big bowl or salad bowl
  • baking paper
  • oven dish



In a bowl, sift the flour, pour the yeast with sugar and stir.


Make a bucket in the middle of the basin, and then add the olive oil and then slowly, the warm water, the salt, kneading until you have a soft and supple dough.


Knead the dough for 5 minutes. Cover it and allow it to double in volume for ½ hour.


Preheat the oven to 170-180 degrees on the resistors and lay the paper on the oven dish.


Make a single lagana or divide the dough into two. Give it an oval or rectangle shape in half a finger thickness so when it is baked it will become the thickness of one.


Push with your fingertips all over the surface of the lagana. Dissolve in a glass of a little sugar-bag and spread the whole surface of the lag and sow lots of sesame seeds to stick.


Bake for 45 minutes until it is browned and dried.

Serve lagana with other mezzes. It accompanies Kalamata and green olives, taramosalata, octopus, pickles, squid, shrimp, shellfish and even dolmadakia! Good Lent!

Lagana, pain au sésame grec avec des mezzés

Lagana, pain de carême grec tranché

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