Lagana (Greek: λαγάνα, from λάγανον, aka placenta, thin filo) is a Greek flatbread traditionally baked for Clean Monday (Kathari Deftera), the first day of the Great Lent.

Its name comes from a Greco-Roman pastry dough lagana, which is also the origin of the word lasagna, also known as tracta, from the Ancient Greek τρακτὸς.

Traditionally, this bread was prepared unleavened (without the yeast), but leavened lagana is nowadays more common. Still, it is typically flat, oval-shaped, with its surface decorated with fingertip impressions or carvings. Sesame seeds, both black and white, are a common topping, as are certain dry herbs like rosemary, thyme or oregano for added flavour.

Despina Gennimaki from Okaleigh’s Greek bakery is eager to explain these variations and many more as she and her staff prepare their laganas in house, from scratch.

“Sometimes lagana is even seasoned with olive oil for the more lenient of the faithful,” she explains while the aroma of freshly baked goods from the ovens takes over.

“Traditionally, the lagana eaten on that day − which is also a public holiday for Greeks − contains no oil or dairy and is scented with tahini or sesame and white wine.

“We make the classic version, the most popular and heartiest one. Every bite will bring you closer to Greece.”

Widely known as the Greek Shrove Monday bread, delicious lagana is only eaten once a year according to Orthodox tradition. As a type of bread its characteristics are quite similar to the Italian focaccia and it’s traditionally baked on the first Monday of Great Lent before Easter.

Despina, however, starts a bit early. “It’s a great type of bread. A great accompaniment for food, or dip it in extra virgin olive oil or spread some butter on top while it’s still warm.
“We love it all year round but come Lent, it becomes an essential on the family table,” she goes on.

The Clean Monday tradition demands you tear the lagana loaf without using a knife just as Jesus and his disciples did at the Last Supper.

It is best enjoyed with bloodless seafood like calamari, shrimps, octopus, oysters and mussels as well as tarama (cod roe dip). On the day, you’ll most likely see it go hand-in-hand with the skordalia (garlic dip) or green tomato relish and Kalamata olives.

“Our lagana is so good you can finish off an entire loaf before you know it, thinking you’ve only had a couple of bites!” Despina laughs.

Indeed, by the time we had resumed our little conversation almost half of my Greek flatbread had disappeared.

Makes you wonder …