Skip to main content
Lagana (Greek Flatbread)

Lagana (Greek Flatbread)


  1. Knead for 3' on 1st speed and for 6-7 on 2nd
  2. Rest the dough for 15-20'.
  3. Cut in desired weight and light mold into a loaf
  4. Rest for 15-20'.
  5. Open dough with fingers and press. Coat top with plenty of sugarwater and sesame seeds
  6. Score into baklava shape with a spatula
  7. Ferment for 35' (35°C with 65% wet)
  8. Prick and bake for 25-30' with plenty of steam at 210°C.