Flavours and Flair



February 2015




Written by , Posted in Sides


Today is Katharodeftera (Clean Monday) and the first day of Lent for Greek Orthodox Easter, which means most Greek kitchens will be baking Lagana- a traditional bread, eaten once a year.

It’s easy to make and tastes great with taramosalata or skordalia, (you can find our recipes here for both) which are also perfect for lent.

Here is our family recipe, which makes about 3 large and 2 small loaves.


- 20 grams dry yeast
- 1.2 kilos of all purpose flour
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 tablespoons sugar
- sesame seeds for sprinkling
- 3 cups of lukewarm water


- Place the flour, yeast and sugar in a big bowl and mix thoroughly with wooden spoon.
- Make a well in the centre and place olive oil, salt and 2 cups of water and mix thoroughly with your hands.
- Add the third cup slowly and kneed mixture with your hands, until it becomes a smooth like dough.
- Shape the dough into a ball, brush it slightly with olive oil and allow it to rise in a covered bowl for about 40 minutes.
- Place the dough on your work bench, dusted with flour and knead the dough again for another 5 minutes.
- Cut in to 5 pieces.
- Place on lightly oiled baking sheets and shape into round loaves.
- Place on baking tray and brush with more olive oil.
- Sprinkle with sesame seeds.
- Place in 190 degrees celsius oven and allow to bake for 30 minutes or until bread is golden brown.