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Country-Style Lagana

Country-Style Lagana


  1. Mix all the ingredients together for 2 minutes on the slow speed and for 6 - 8 minutes on the fast speed.
  2. Allow the dough to rest until it fluffs up. Cut 550 gr. pieces for a small lagana and 920 gr. pieces fir a large one.
  3. Press lightly and ferment until fluffy.
  4. Press, roll out, coat with boulamatsi and sprinkle with sesame seeds. Ferment for 10-20 minutes. Prick and steam bake.

We can also add the following to a 2.000 gr. lagana dough:

  • 400 gr. sun-dried tomato
  • 200 gr. baked sesame seeds
  • 10 gr. oregano