Dish

Lagana

Lagana is made from a dough of flour, yeast, salt, and water. The dough is kneaded until it is smooth and elastic, then it is left to rise for a few hours. The risen dough is then rolled out into a flatbread and baked in the oven. Lagana is usually served with olives, cheese, or other Greek meze.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Bread› Flatbread

Origins and history

Lagana is a traditional Greek bread that has been around for centuries. It is usually served during Lent, when meat and dairy products are not allowed. Today, it is a popular bread throughout Greece and is enjoyed by people of all ages.

Dietary considerations

Lagana is suitable for vegetarians and vegans. It is also low in fat and calories, making it a healthy option for those watching their weight.

Variations

There are many variations of Lagana, depending on the region and the cook. Some people add herbs like oregano or thyme to the dough, while others top it with sesame seeds or other toppings. Some people also make sweet versions of Lagana by adding honey or raisins to the dough.

Presentation and garnishing

Lagana is usually served on a wooden board or on a plate. It can be garnished with olive oil, sea salt, or sesame seeds.

Tips & Tricks

To make Lagana soft and fluffy, make sure to knead the dough until it is smooth and elastic. Also, make sure to let the dough rise for a few hours before baking it in the oven.