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Whole Wheat Greek Flatbread-Lagana

Crusty Greek unleavened flatbread (Lagana) ready in less than 2 hours. Enjoy the wholewheat version for some extra fiber.
Course Bread, Snack
Cuisine Greek, Mediterranean
Keyword Bread, Flatbread, Greek
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Author OliveTomato.com


  • 5 cups flour (I used 2 ½ regular and 2 ½ c. whole wheat)
  • 1 teaspoon salt
  • ½ ounce dry yeast
  • 1 ¼ cup warm water (around 100 degrees Fahrenheit or 40 degrees Celsius)
  • Sesame seeds
  • Some olive oil


  • In a large bowl or your mixer bowl blend the flours.
  • Mix the yeast in the warm water until dissolved
  • Add the yeast water to the flour. Than add the salt.
  • Knead the dough until it is somewhat elastic and can be rolled into a ball, it should unstick from the sides of the bowl. I used my regular mixer with the dough hook un low.
  • Cover the dough ball with plastic wrap and let it sit in a warm place until it doubles in size (this should take about 45 minutes-1 hour). I heated my oven at 80 degrees Fahrenheit (30 degrees Celsius) and put the dough there.
  • In the meantime take a big pan, cover it with wax paper and brush some olive oil on it.
  • Once it is ready, take the dough separate in two balls and flatten out on the pan in an oval shape. Wet your fingers and poke the dough so there are indentations. Sprinkle with sesame seeds.
  • Bake in the oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 40 minutes.