Lagana (Greek Sesame Flatbread)
Sharon Brenner · seriouseats.com · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: honey, plus 1 teaspoon , divided.
Against 5,130 pizza recipes
Flatbread style, 66% hydration: drier than 53% of the 1,480 doughs that parse.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
330g
Hydration
66.0%
Salt
0.6%
Yeast
1.40%
Oil
3.0%
Sauce
n/a
Cheese
n/a
Dough weight
860g
Process
Bake temp
n/a
Bake time
n/a
Oven
other
Surface
other
Ingredients (10)
- flourdurum wheat flour200g
- flourbread flour , plus one teaspoon for dusting the work surface200g
- flourwhole wheat flour100g
- yeastinstant yeast7g
- saltDiamond Crystal kosher salt; for table salt, use half as much by volume or the same weight3g
- toppingtahini30g
- sugarhoney, plus 1 teaspoon , divided5g
- oilolive oil, plus 2 teaspoons , divided1 tablespoon · 15g
- waterroom temperature water , divided330g
- toppingsesame seeds, divided38g
Keep exploring
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Do something with it
- Scale this doughStart from 66% hydration and 0.6% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 66% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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