With the lagana to have its honor the day after tomorrow, the Gastronomos gives us the perfect recipe for easy homemade lagana that needs only 5 minutes of preparation and is undoubtedly aimed at those who want to avoid unnecessary “carrying and carrying” to Fournos during the three days, are lovers of creation and want to they have absolute control and knowledge of the materials used in the foods they consume.


Servings: 2 medium lagans
700 gr. flour for all uses
1 tsp. sweet salt
1 tsp. tablespoons of sugar
2 tsp. olive oil soup
20 gr. fresh yeast (in supermarket fridges)
450 gr. lukewarm water
1 tsp. sesame soup
1 tsp. mavrokuki soup (in spice shops)
1 tsp. tablespoon olive oil (for the spread)


To make homemade lagana, put flour, salt, sugar, oil in a deep bowl or mixer bowl, crush the yeast with your fingers and mix.
Pour the water and knead until an elastic and tight dough is formed that does not stick to the hands. If necessary, until we achieve the desired result, we add a little flour or a little water.
Cover with film and a kitchen towel and leave in a warm place for about 30 minutes, until it rises.
Cover the oven tray with parchment paper.
Form 2 medium laganas, about 2 cm thick, pressing with our fingers so that they take the oval shape of the laganas and have the characteristic rings.
We put them on the sheet, cover with film and leave in a warm place for another 30 minutes, until they swell.
Preheat the oven to 180°C.
Oil the breadcrumbs, sprinkle with sesame and black pepper and bake for 20 – 25 minutes, until they are slightly golden. We check, lifting them gently, if they are cooked well from the bottom, otherwise we leave them for about another 5 minutes.
Take the lagans out of the oven, cover them with a towel and let them cool.