A star on all Lenten tables, it makes its first appearance every year on Clean Monday, creating lines of devoted fans at traditional bakeries, bakeries, and beyond. The reason, of course, is the beloved lagana, cherished by young and old alike. Flat in shape due to the absence of yeast to make it rise, with a crispy crust, sesame aroma, and less crumb compared to classic bread, it is the old-time classic choice and the must-have of Clean Monday, which marks the start of the fasting period, Lent.
The original lagana was a flat dough made only with flour and water, as old as antiquity itself, with its first reference found in Aristophanes’ theatrical works. Its early name was “laganon.” Much later, it became associated with the fasting period and has mainly religious roots. Specifically, the Israelites during their exodus from Egypt carried unleavened bread with them, which over the centuries became associated with lagana, giving it a religious character.
“The early name of lagana was ‘laganon.’”
Many recipes even today do not include oil, as a tribute to the first day of fasting, using tahini instead. However, there are also versions with oil, which have their own devoted following. In perfect combination with other Lenten delicacies, such as fava, tarama, beet salad, halva, or olives, lagana is a type of bread whose consumption in large quantities is almost established due to its widespread appeal.
The traditional recipe has slightly changed compared to its early version, as ingredients such as salt, certain herbs like anise, and plenty of sesame have been added. However, do not hesitate to experiment with other interesting recipes. You can give your own unique flavor to the traditional recipe by adding ingredients such as sun-dried tomatoes, olives, peppers, or even onion, maintaining a Mediterranean identity in the final result.
Additionally, you can take advantage of the Lenten period by launching new ideas with leftover lagana from production. Specifically, opt for small traditional bites by cutting the lagana into small pieces and adding other ingredients from the Lenten table, such as tarama or tahini, giving your customers more options for a snack of the day. Similarly, leftover lagana can be transformed into rusks or croutons, depending on customer preferences.
Loulis Mills, depending on your customers’ preferred type of lagana, recommends specialized flours for each use. Specifically, for rustic village-style lagana with the Des Champs traditional rustic flavor, try this execution, while for pan-baked lagana learn more [here]. For those who want a differentiated version with filling, try this recipe, and for the more traditional, the execution can be found [here]. See more ideas in the video.
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