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No-Knead Greek Lagana Flatbreads
Crisp Outside and Soft Inside, with No Mixer Needed
🍽️ 4 servings Prep 20 min. Cook 22 min. Total 42 min. ⭐ Easy

Mix the dough with a spoon, let it rise and shape four Greek flatbreads with your fingers. Add sesame seeds or leave them plain.

The Story Behind the Recipe

We always had homemade lagana on Clean Monday. My grandmother made it, and it was part of the day’s family table.

After she passed away, we stopped making it. The process felt like too much work, and the tradition was put aside for a while.

Finding this simple no-knead method helped us start again. I love being able to bring that family habit back with a much easier preparation.

Serve with my Traditional Greek Taramosalata. The same base dough also makes my Easy Homemade Bread without a Mixer.

The Technique

  • Mix with a spoon rather than kneading.
  • Allow two resting periods.
  • Stretch into flatbreads with your fingers.
Ingredients

  • All-purpose flour: 650 g / 23 oz, plus a little for handling

  • Lukewarm water: 480 g / approximately 480 ml, or 2 US cups

  • Dry yeast: 9 g / 0.32 oz

  • Sugar: 5 g / approximately 1¼ tsp

  • Salt: 8 g / 0.28 oz

  • Olive oil: a little for the bowl and shaping

  • Sesame seeds: optional

Steps

Dough and First Rise

  1. Mix the lukewarm water, sugar and yeast.

  2. Add the salt, followed by the flour.

  3. Stir thoroughly with a spoon until no dry flour remains.

  4. Lightly oil the bowl and dough surface. Cover and leave for approximately 1-1½ hours, until risen.

Shaping and Baking

  1. Lightly flour the work surface and divide the dough into four equal pieces.

  2. Place on parchment-lined trays and stretch with oiled fingers.

  3. Lightly brush with olive oil and add sesame seeds if desired.

  4. Cover the trays with plastic wrap, leaving room for expansion, and rest for another 30 minutes.

  5. Remove the wrap. Bake in a preheated oven at 200°C / 392°F, using top and bottom heat with the fan on, for approximately 22 minutes, until baked and golden.

Tips and Secrets

  1. The dough is soft and sticky. Use lightly floured surfaces and oiled hands.

  2. Rising time depends on room temperature.

  3. Sesame seeds are optional.

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