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Flatbread with sourdough and wholemeal flour

2 versions to chose the one you like


In a bowl mix all the ingredients of the lagana with sourdough with a wooden spoon

Cover with cling film and let it rise for 30 minutes.

Wetting your fingers and make folds

Cover and leave another 30 minutes

Repeat the folds with oil instead of water on the fingers

Let it rest for another 30 minutes and repeat the exact same process

After it rests for another 30 minutes, cut the dough in half

Make a few more folds, cover and refrigerate for 12 hours.

The next day

Mix all the ingredients for the whole lagana

Cover with cling film and let it rise for 45-60 minutes.

Preheat the oven at 200° with the fan on

Prepare sugar water and sprinkle the dough

Sprinkle them with sesame seeds

Spread it in the shape of the lagana

Sprinkle with sugar water and sprinkle with sesame on the other side

Make the dents with the fingers

Bake for 20 minutes on parchment paper


Version 1

600 gr wholemeal flour

420 ml lukewarm water

12 gr dry yeast

20 g of honey

12 gr of salt

2 tbsp olive oil

Version 2 (Sourdough)

255 ml of water

15 g of salt

235 g sourdough

480 g of flour

a little olive oil

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