Prep Time: 2h 30′     Baking Time 30′     Yields 2

For the Lagana you will need:


  • 1 packet dry yeast or 25 grams fresh yeast
  • 300 ml lukewarm water (not hot)
  • 50 ml olive oil or vegetable oil
  • 500 grams bread flour
  • 1 tablespoon salt
  • 1-2 pinches of sugar
  • 100 grams sesame seeds


  1. In a small bowl, dissolve the yeast with a little sugar and a portion of the lukewarm water. Let it sit for 5 minutes until it becomes frothy.
  2. Dissolve the salt in the remaining lukewarm water.
  3. Set aside 3 tablespoons of the oil for later use.
  4. In another bowl, create a well in the center of the flour and pour in the activated yeast mixture, the lukewarm water with salt, and the remaining oil.
  5. Mix the ingredients with a spoon until they form a dough ball.
  6. Flour or oil your hands and knead the dough for a few minutes until smooth.
  7. Transfer the dough onto a clean counter and knead it a little more, pulling and folding to incorporate air. The dough should be soft and elastic.
  8. Shape the dough into a ball and place it in an oiled bowl, with the seam side down. Cover the bowl and let the dough rise on the counter for 1 hour and 30 minutes, or until it doubles in size.
  9. Preheat the oven to 200°C (392°F).
  10. Once risen, take out the dough and knead it lightly to remove any air bubbles.
  11. Divide the dough into 2 equal parts and shape each into a ball.
  12. Spread each dough ball onto an oiled baking tray, forming the desired shape.
  13. Brush the surface of the dough with water and sprinkle sesame seeds generously.
  14. Press the sesame seeds gently onto the surface of the dough.
  15. Cover the dough with a clean towel and let it rise again for 30 to 45 minutes.
  16. Use your fingertips to make deep imprints or poke holes all over the surface of the dough.
  17. Bake in the preheated oven for about 30 minutes, or until golden brown.
  18. Towards the end of baking, spray the bread with a little water to make it glossy.
  19. Once baked, remove the Lagana from the oven and let it cool on a wire rack or a clean towel to preserve its crispiness.


Source: Argiro Barbarigou