Lenten Flatbread (Lagana) with Tahini and Ouzo

05 February 2026
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Serves
3 laganes (flatbreads)
prepTime
Prep time
20 minutes
totalTime
Total time
150 minutes
Ingredients
  • 1 teaspoon (5 g) aniseed
  • 1½ cups (375 ml) lukewarm water
  • 4 cups (600 g) village-style flour
  • 1 cup (200 g) fine semolina
  • 1 sachet (11 g) dry yeast
  • 1 tablespoon (15 g) sugar
  • 1 teaspoon (8 g) salt
  • 3 tablespoons (60 g) tahini
  • ½ small coffee cup (50 ml) ouzo


For the topping

  • ½ cup (80 g) sesame seeds
  • 1 teaspoon (5 g) black sesame seeds
Method
  1. Add the aniseed to the water, stir and set aside for 2–3 minutes.
  2. In a large bowl or the bowl of a stand mixer, combine the flour, semolina, yeast and sugar. Mix well.
  3. Add the salt, mix again, then add the tahini and ouzo. Stir to combine.
  4. Strain the aniseed water and add it to the mixture, reserving the aniseed.
  5. Knead until a soft dough forms. Score the dough with a cross, cover and set aside to rise for about 1–1½ hours.
  6. Meanwhile, place the sesame seeds in a small saucepan and cover generously with water.
  7. Bring to a boil, lower the heat and simmer for 4–5 minutes. Drain and rinse 2–3 times, then drain well.
  8. Spread a kitchen towel on a tray and scatter the sesame seeds on top. Add the boiled aniseed and black sesame seeds and mix.
  9. Cover with the towel to prevent the sesame from drying out.
  10. Transfer the dough to a work surface and knead for 2–3 minutes. Divide into 3 equal pieces.
  11. Shape each piece into a ball, then roll it out into an oval shape about 30–35 cm long.
  12. Press one side of the dough into the sesame mixture, using your palm to help it stick.
  13. Return it to the work surface and lightly roll again so the sesame adheres well.
  14. Line two baking trays with parchment paper and place the laganes on them.
  15. Cover with a kitchen towel and let them rise in a warm place for 40 minutes.
  16. Wet your fingers and make deep indentations across the surface of each lagana.
  17. Start from the centre, pressing with two fingers from each hand (index and middle fingers), creating four indentations per row.
  18. Work once above the centre and once below it, continuing until you reach the edges.
  19. Bake in a preheated oven at 180°C for 30 minutes.
  20. If baking two trays at the same time, swap their positions halfway through baking to ensure even browning.
  21. Transfer the laganes to a wire rack and allow them to cool.
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