Hey foodie friends! Today we’re making Gluten-Free Lagana. A traditional Greek sesame flatbread baked for Clean Monday and the start of Lent. This bread is soft, dimpled, brushed with olive oil, and topped with sesame seeds, simple, meaningful, and made for sharing with taramasalata, olives, and good company.
In this video you’ll see how to:
✔ Make the dough just right (beautiful texture is everything!)
✔ Shape + dimple the lagana
✔ Get it golden, soft, and airy inside
✔ Pair it the traditional way with tarama & olives
This is a recipe rooted in tradition – the bread my mum made every year, now adapted so everyone at the table gets to enjoy it.
👇 Full recipe below + more detailed tips in the blog: https://www.createcookshare.com/single-post/greek-lagana-bread-gluten-free-recipe
📌 Save this video if you love bread, Greek food, or tradition-inspired cooking!
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#lagana #greekbread #glutenfree #cleanmonday #taramasalata #breadrecipe #foodie #traditionalfood
Traditional Greek Lagana (Gluten-Free Recipe)
INGREDIENTS
500 g Caputo Fioreglut Pizza Flour (gluten-free flour)
7 g dried yeast (1 sachet)
1 teaspoon sugar
1 ½ teaspoons sea salt
2 tablespoons olive oil
600ml warm water (150ml + 450ml)
For the top
olive oil
1 tablespoon water
½ teaspoon sugar
Lots of sesame seeds
INSTRUCTIONS
1. Activate the yeast
In a small bowl, mix 150 ml of the warm water with the yeast and sugar. Rest for 8 minutes until foamy.
2. Hydrate the flour
In a large bowl, combine the flour and salt. Add the remaining water (450ml). Mix until no dry flour remains, then rest until the yeast is ready.
3. Add oil + yeast mixture
Add the olive oil and the activated yeast mixture. Mix until fully combined. Start with a whisk or spatula, then switch to oiled hands (or a food-grade glove) and squish and mix thoroughly until the dough is smooth and cohesive, this can take 3–4 minutes.
4. Adjust hydration
If the dough feels stiff, add a small amount of water gradually until it becomes thick, sticky, and spreadable.
5. First rise
Cover with cling wrap and a tea towel, and rest in a warm spot for 90 minutes until puffed and aerated.
6. Shape the lagana
Line a baking tray with baking paper and lightly oil it. Tip the dough onto the tray and press out with oiled hands into an oval or rectangle about 2 cm thick.
7. Second rise
Rest for 20 minutes.
8. Dimple + sesame
Lightly spray the lagana with olive oil. Mix the water and sugar for the topping, then either flick it over the surface with your fingers or brush it on. Dimple firmly with oiled fingertips, then cover generously with sesame seeds and press them in well.
9. Bake
Bake at 210°C (fan forced 200°C) for 25 minutes, or until deep golden.
11. Cool slightly
Rest for 15-20 minutes before slicing.
(Gluten-free bread sets as it cools — cutting too early can make it seem gummy.)
Dining and Cooking