Lagana (bread)

Lagana is a type of flatbread traditionally baked in Greece and other regions of the Eastern Mediterranean. It is particularly associated with Clean Monday, the first day of Great Lent in the Eastern Orthodox Church.

History

The origins of lagana bread can be traced back to ancient Greece, where it was a staple food. The ancient Greeks used to prepare lagana by mixing flour and water, then spreading the dough on a hot stone to bake. The bread was often topped with herbs and seeds, similar to modern-day focaccia.

Preparation

The preparation of lagana involves mixing flour, water, yeast, and salt to form a dough. The dough is then rolled out into a thin sheet and left to rise for several hours. Once the dough has risen, it is traditionally baked in a wood-fired oven, although modern recipes may use a conventional oven. The bread is often sprinkled with sesame seeds before baking.

Cultural Significance

Lagana is traditionally eaten on Clean Monday, the first day of Great Lent in the Eastern Orthodox Church. This day is also known as "Lagana Monday" in Greece. The bread is considered a symbol of purification and abstinence from sinful behaviors. It is often served with other traditional foods such as taramasalata and halva.

Variations

While the traditional lagana is a simple flatbread, there are many variations of the recipe. Some versions include additional ingredients such as olive oil, honey, or milk. There are also regional variations, such as the Cypriot lagana which includes anise and mahleb in the dough.

See Also

• List of Greek dishes
• List of breads
• Flatbread
• Eastern Orthodox Church

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