The name “Lagana” comes from the Greek word meaning “flat bread” and was originally used by Greeks as a way to describe their traditional flatbreads.
What Is The Origin Of The Lagana Recipe?
In ancient times, when people would fast during Holy Week or any time of year, they would eat what are known today as traditional flatbreads.
These were made with cornmeal dough that was baked on hot stones in an outdoor oven.
The stone oven was called a kolokithia (Κολoκιθα) which means “oven.” It became customary for some Christians to bake these flatbreads at home during this period because it was too expensive to buy them otherwise.
While these days we associate flatbreads with being cheap and filling, there wasn’t always a connection between cost and taste.
As a matter of fact, many ancient cultures had a rich variety of flatbread recipes.
In fact, the first written reference to flatbreads can be traced back to Mesopotamia, where clay tablets have been found dating back to around 3100 BCE.
These documents show how early societies relied heavily on flatbreads for sustenance.
They also helped develop agriculture in those regions, allowing farmers to grow more food and thus feed themselves better.
“Flatbread” refers to various types of foods made primarily out of flour but may include other ingredients such as eggs, milk, butter, cheese, or fruits.
Bread is one example of a flatbread.
You will find lots of different varieties of flatbreads all over the world.
Some examples of common ones are chapati, naan, pita, tortillas, and dosa.
Since most of us aren’t living like our ancestors once were, we don’t often think about making flatbreads at home.
However, if you do plan on baking homemade flatbreads sometime soon, keep reading! We’ll cover everything you need to know so you can get started right away.
How Did The Recipe Come To Be?
In ancient times, many Greek cities had their own specialities that were passed down through generations.
The city-state of Athens had its own unique style of cooking known as “Athenian cuisine.” In this article we will focus on one particular food item, which was called “Lagana.” It consisted of two parts: a soft wheat dough with a yeast mixture added to it and then baked into a thin round piece of bread.
The reason why these pieces of bread were so popular among the Athenians was because they could easily fit into a person’s mouth without getting stuck between his teeth!
Another common characteristic of Lagana is that it would have been made using natural leavening agents such as honey or molasses instead of chemical additives like baking soda and baking powder.
Even though modern day Greeks still make this delicious flatbread every year around Easter time, there has been some debate over how exactly the dish came about.
For example, one theory suggests that the original recipe included eggs, while another claim states that it was actually an unleavened cake.
Although both sides of this argument seem plausible, the most accepted version of events involves making the lagana with a combination of flour, water, salt, oil, and sometimes sugar, but not always.
One thing everyone agrees upon is that the lagana should not contain any dairy products, since those substances can cause fermentation within the batter.
There are several different ways people prepare this flatbread today, including frying them up like potato chips, baking them like cookies, adding them to salads, or even putting them inside sandwiches.
Some believe that if you eat too much of this flatbread at once, it may give you gas problems, so try to limit yourself to only eating small portions of lagana each day.
If your favorite flavor of lagana isn’t available where you live, don’t worry – there are plenty of other recipes online that mimic the taste of the traditional Greek flatbread.
What Are The Ingredients In The Lagana Recipe?
In order to make your own lagana recipe, you will need flour (in varying amounts), water or milk, salt, yeast, olive oil, and some other optional ingredients like honey, orange blossom water, oregano, mint leaves, etc.
Flour can be any kind of flour that you have on hand.
The most common types of flours used for making lagana recipes include wheat flour, cornmeal, chickpea flour, rye flour, rice flour, potato starch, tapioca starch, buckwheat flour, millet flour, sorghum flour, coconut flour, almond flour, oatmeal, spelt flour, quinoa flour, amaranth flour, chestnut flour, soy flour, teff flour, garbanzo bean flour, etc.
Water or milk is required if you want this recipe to turn out well-textured with good chewiness.
You should use fresh or filtered water because it brings out all the flavor and nutrients in the dough.
If using milk, add 1 tablespoon of sugar to balance out the sweetness in the dough.
Salt is also an important ingredient in the lagana recipe.
It helps give the crust its savory taste.
Salt is added at different stages depending on how much moisture you prefer in the final product.
For example, adding too little salt may result in the dough being dry while not enough salt can leave the dough bland.
Yeast plays an essential role in baking.
In the lagana recipe, yeast adds leavening power to the dough so that it rises when baked.
Yeast is also known as active or live culture.
It is made up of two basic components: proteins and sugars.
When combined together, they create bubbles that expand rapidly after mixing into the dough.
So, if you do not have yeast on hand, you can replace it with 2 teaspoons of granulated white sugar.
Olive oil is another key component of the lagana recipe.
It gives the bread its shine, texture and flavor.
Some people recommend using extra virgin olive oil instead of regular olive oil.
However, I personally prefer using plain olives oil instead of extra virgin because it has less strong flavors which makes it easier to blend with other ingredients.
You can also make this recipe vegan by replacing the egg yolk with one teaspoon of ground chia seeds.
Chia seeds help thicken liquids, bind foods, improve digestion, lower cholesterol levels, and boost energy.
Honey is a popular choice for sweetening the lagana recipe but you can also omit this step completely if you want to keep things simple.
Orange blossom water is a natural flavoring agent often found in Middle Eastern dishes.
It has a mild floral scent and adds tangy notes to the finished dish.
Oregano, basil, thyme, rosemary, marjoram, sage, dill, parsley, cilantro, chiles, capers, garlic, onion, cinnamon, nutmeg, cloves, bay leaf, cardamon, pepper, mustard seed, fennel, caraway seed, coriander seed, saffron, turmeric, paprika, ginger, curry powder, cocoa powder, chocolate chips, raisins, and many more herbs and spices can also be added according to personal preference.
These additional ingredients usually serve to enhance the overall flavor profile in the lagana recipe.
How Is The Lagana Recipe Prepared?
In this recipe we will learn how to make lagana with two different methods.
The first method involves preparing the dough using fresh yeast while the second uses dry yeast.
Both methods result in delicious, soft and airy flatbread that can be enjoyed alone or topped with your favorite sauce.
You may also want to try our version of Lagana Flat Bread Recipe with Garlic & Cheese Filling – it has been rated 4.6 out of 5 stars on Google!
Preparation Method 1
- Mix together all the dry ingredients including salt, sugar, cinnamon, and flour until well combined.
- Add water and olive oil and mix evenly into the dry mixture until you have a firm ball of dough.
- Cover the bowl with plastic wrap and let rise at room temperature for about an hour or so (until doubled in size).
- Divide the risen dough into 2 equal portions (about 50 grams each) and shape them into balls. Cover the balls tightly with plastic wrap and refrigerate overnight.
- When ready to bake, remove one portion of the chilled dough balls and place them between two sheets of parchment paper or waxed paper. Using a rolling pin, roll the dough into a thin circle.
- Remove the top layer of paper and set aside. Place the rolled-out dough onto a baking sheet covered with nonstick spray and sprinkle with extra virgin olive oil.
- Heat up the oven to 425 degrees Fahrenheit. Bake the flatbread until golden brown.
- Repeat steps 3 through 6 above, but instead of shaping the dough into balls, cut the dough into small squares.
- Place the square pieces back on the baking sheet and continue to heat up the oven to 400 degrees Fahrenheit.
Preparation Method 2
- Combine all the dry ingredients including salt, sugar, cinnamon, and flour.
- Stir together the wet ingredient with a whisk then add the rest of the ingredients except olive oil.
- Slowly pour the olive oil into the mixture while continuously stirring.
- Transfer the mixture to a large mixing bowl and knead with your hands until the dough becomes smooth and elastic.
- Shape the dough into a ball and cover it with plastic wrap. Let rest for 20 minutes.
- Roll the dough into a rectangle and cut it into 8 equal parts. Roll these parts again into rectangles and cut them into smaller rectangles.
- Now fold the little squares over themselves once and press down firmly.
- Cut four slits along the folded edge. Repeat steps 7 and 8 above twice more and set aside.
- Sprinkle the tops of the flattened pieces lightly with extra virgin olive oil.
- Bake the flatbread for 15 minutes at 375 degrees Fahrenheit and check if they are golden brown. If not, increase the temperature to 400 degrees Fahrenheit and cook for another five minutes. Remove from the oven when done and serve warm.
What Is The Cooking Time For The Lagana Recipe?
This recipe requires about 20 minutes of active cooking time before it can be served with a meal.
The process begins with mixing all ingredients together until they form a dough that isn’t too sticky or dry.
Once this occurs, you will need to let your dough rest for at least 15 minutes so that it has enough time to absorb some water (this helps to make sure that the final product doesn’t fall apart when cooked).
After resting, the mixture should have doubled in size, which means that you have plenty of room to shape and cook the lagana.
If you are using an electric mixer like KitchenAid, then you can simply mix everything together on medium speed for 5-10 minutes.
If you are working with hand tools, then you may want to use more flour than called for in order to avoid making your lagana too wet.
What Is The Yield For The Lagana Recipe?
This recipe yields enough dough to make four 10-inch (25cm) round flatbreads.
What Are The Serving Suggestions For The Lagana Recipe?
You can serve this with any kind of spreadable sauce or dip like mayonnaise, hummus, baba ghanoush, guacamole, tzatziki, etc…
I prefer it when there’s some sort of dipping sauce because that makes eating so much easier!
It also works great as an appetizer if you cut it into smaller pieces.
I usually make enough for one person at a time but if you have more people over, just double the ingredients and bake them all together.
What Are The Nutrition Facts For The Lagana Recipe?
If you want to make your own lagana recipe at home, then there are many different ways that can be done.
A great place to start might be with our best gluten-free recipes list and some of those will include a homemade version of lagana.
But if you’d like to know exactly what ingredients go into making this healthy flatbread recipe, here’s everything you need to know about it!
- 4 cups all purpose flour (or 2 cups all purpose flour + 2 cups whole wheat flour)
- 1 cup water
- 2 tablespoons olive oil or vegetable oil
- 3/4 teaspoon salt
- 1 egg white
- Optional – 1 tablespoon nutritional yeast
- Optional – 1 teaspoon baking soda
You also have a couple options on how much time you want to spend preparing this delicious flatbread, depending on whether you want to get started quickly or take a little more time to prepare it.
For example, using an instant read thermometer to measure the temperature in the oven when you bake it would give you the best results in terms of knowing exactly when it has reached its proper doneness.
However, if you’re not concerned about getting the exact timing right in order to achieve the perfect texture, then simply following these steps below should provide you with enough guidance so that you can successfully create a batch of lagana.
First, add all of the dry ingredients together in one bowl.
Then whisk together the wet ingredients in another bowl until they form a thick batter.
Combine them both together, adding any additional flavorings such as garlic powder or onion powder, if desired.
Then pour the mixture onto a floured surface.
Use a rolling pin to roll out the dough into a large circle that is approximately 10 inches in diameter.
Once rolled out, transfer it over to a parchment paper lined cookie sheet.
Bake at 375 degrees F for 15 minutes before turning off the heat and allowing it to cool completely.
What Are The Health Benefits Of The Lagana Recipe?
Flatbread can be made using many different ingredients such as wheat flour, rye flour, barley flour, millet flour, cornmeal, or chickpea flour.
The most popular form of flatbread in the world today is tortilla-style flatbread which has become extremely popular throughout the Mediterranean region including Italy, Spain, France, Turkey, Morocco, Lebanon, Israel, Cyprus and Egypt.
Traditional flatbread recipes have been passed down through generations via oral tradition and written records dating back thousands of years.
Flatbread is usually served with meals and snacks throughout the day, but it also makes an excellent addition to breakfast due to its high protein content and low carbohydrate level.
Many people believe that flatbread is healthier than regular bread because it contains less carbohydrates since it is prepared without yeast.
However, it still offers plenty of nutritional value and fiber.
In fact, one serving (about 2 tablespoons) of flatbread provides about 7 grams of protein, 4 grams of fat, 1 gram of dietary fiber, and 30 calories!
Healthy Flatbread Recipe #1 – Lagana Bread
- ½ cup water
- ¼ cup olive oil
- 1 teaspoon salt
- ½ tablespoon oregano leaves
- 1 tablespoon garlic powder
- 1 tablespoon parsley flakes
Combine all ingredients together until they are thoroughly mixed.
Add more water if necessary to make a smooth dough.
Cover bowl with plastic wrap and let sit overnight at room temperature.
Healthy Flatbread Recipe #2 – Spicy Flatbread
- ⅓ cup water
- ⅔ cup whole wheat flour
- 2 teaspoons baking soda
- ⅛teaspoon cayenne pepper
- ⅛teaspoon black pepper
Mix together well until you get your desired consistency.
Cover bowl with plastic wrap and let sit overnight at room temperature.
Healthy Flatbread Recipe #3 – White Flour Flatbread
- ⅓ cup warm water
- ⅓ cup milk
- ½ tablespoon butter
- 1 egg
- 1¾ cups whole wheat flour
- 1 teaspoon salt
- Pinch nutmeg
Put everything into blender to combine into a batter.
Spread out on a cookie sheet lined with parchment paper and bake at 400 degrees Fahrenheit for 20 minutes.
This will create a nice soft texture and crispy crust.
What Are Some Of The Key Tips For Making The Perfect Lagana Recipe?
One of the most important things to keep in mind when you want to make good lagana is that it should be very thin.
To achieve this thickness, you will need to use an extremely high amount of flour so that your dough won’t rise too much while baking.
If you aren’t careful, you could end up with a thick, heavy loaf!
Another thing you should remember about making lagana is that it needs to be baked at a low temperature.
This means that if you have a gas oven or one without convection, you might not get the best results out of this dish.
If you do manage to find yourself with a gas oven, try setting the heat on medium-low instead of using the highest possible setting.
Alternatively, set the oven temperature to 400 degrees Fahrenheit (200 Celsius) and bake for 20 minutes before reducing the temperature to 350 degrees Fahrenheit (180 Celsius).
When deciding what kind of toppings to add to your lagana, you can choose whatever toppings you like.
The only real rule here is to avoid adding anything acidic since this would potentially cause your bread to become soggy over time.
You can also opt to skip the frying process altogether and just brush the top of the finished product with olive oil and sprinkle it with salt.
- The Oven
- ¾ c water
- 1 tsp sugar
- 2 tsp active dry yeast
- 1 Tbsp olive oil
- 300 g all-purpose flour
- ½ tsp salt
- Sesame seeds
- Combine the sugar and water in a medium bowl. The yeast should be sprinkled on top of the water and given five minutes to hydrate.
- Mixture of yeast is stirred. Add the salt, 2 cups of flour, and oil after that. Mix well.
- When the dough is soft and smooth, turn it out onto a surface that has been lightly dusted with flour and knead it for 5-7 minutes, adding the final 1/2 cup of flour as needed.
- Put the dough in a greased, clean basin, and cover it with plastic wrap or a damp tea towel. Allow the dough to rise for one to two hours in a warm, draft-free environment.
- Punch the dough down once it has risen, then stretch it into an oval shape that is approximately 12 x 8 inches.
- Place the shaped dough onto a greased or parchment-lined baking sheet. Cover the dough again and let rise for 30 minutes.
- Near the end of the rising time, preheat your oven to 375F.
- Uncover the dough and gently press your fingers all over the top, creating small indents. Brush the dough with a little water and sprinkle it generously with the sesame seeds.
- Bake the lagana for 20-30 min, until golden brown.
- Allow the bread to cool on a wire rack for at least 5 minutes before serving.