Lagana (Greek Sesame Flatbread for Clean Monday)

Lagana is the flat, sesame-studded bread Greeks bake just once a year, for Kathara Deftera (Clean Monday), the start of Lent. It’s soft, slightly chewy, and traditionally torn by hand to share alongside olives, taramasalata, and other meat-free spreads.

Ingredients

• 1 cup warm water
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tsp sugar
• 3 cups all-purpose flour, plus more for dusting
• 1 tsp salt
• 3 tbsp olive oil, plus more for brushing
• 2 tbsp sesame seeds
• Coarse sea salt, for sprinkling

Instructions

1. Activate the yeast
   In a small bowl, stir the warm water, yeast, and sugar together. Let sit for 5-10 minutes, until foamy.
2. Make the dough
   In a large bowl, whisk the flour and salt together. Add the yeast mixture and olive oil, and stir until a shaggy dough forms.
3. Knead and rise
   Turn the dough onto a floured surface and knead for about 8 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 1/2 hours, until doubled.
4. Shape the bread
   Punch down the dough and roll it into a large oval, about 1/2 inch thick, on a parchment-lined baking sheet. Press your fingertips into the surface to make the traditional dimples.
5. Top and rest
   Brush the top with olive oil, sprinkle generously with sesame seeds and coarse salt, and let rest, covered, for 20 minutes while the oven heats to 425F.
6. Bake
   Bake for 18-20 minutes, until golden brown and hollow-sounding when tapped. Cool slightly before tearing and serving.

Lagana is best eaten the day it’s baked, torn by hand rather than sliced.