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Seeded lagana

Name: Seeded lagana
Yield: 2 flatbreads, 12 serving pieces total
Cuisine: Cyprus
Ingredients: 500 g Strong white bread flour Reserve 5 g for blending the mastic.; 325 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 50 g Olive oil; 0.5 g Food-grade mastic resin Grind with the reserved 5 g flour; use a scale that reads 0.1 g.; 60 g White sesame seeds Untoasted.; 5 g Nigella seeds Food-grade Nigella sativa, also sold as kalonji.; 5 g Caraway seeds; 20 g Water for the seed coating; 20 g Flour for shaping Use sparingly.

Makes: 2 flatbreads, 12 serving pieces total
Heat: 220°C conventional
Baking time: 24–30 min, both trays together
Cuisine / style: Cyprus

220°C conventional; swap racks and turn the trays after 12 minutes.

Cyprus · Lagana

Seeded lagana

Two dimpled oval breads with mastic and a sesame, nigella and caraway crust.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g	Reserve 5 g for blending the mastic.
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Olive oil	50 g
Dough	Food-grade mastic resin	0.5 g	Grind with the reserved 5 g flour; use a scale that reads 0.1 g.
Coating	White sesame seeds	60 g	Untoasted.
Coating	Nigella seeds	5 g	Food-grade Nigella sativa, also sold as kalonji.
Coating	Caraway seeds	5 g
Coating	Water for the seed coating	20 g
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mortar and pestle	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Wide plate	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 24–30 min, both trays together

220°C conventional; swap racks and turn the trays after 12 minutes.

Makes: 2 flatbreads, 12 serving pieces total
Heat: 220°C conventional
Plan for: 285 min total; 55 min active

Method

01 · Grind mastic and knead the dough
15–20 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Olive oil; Food-grade mastic resin
Crush the mastic with the reserved 5 g flour in a mortar until finely powdered. Mix it with the remaining 495 g dough flour, water, salt, instant yeast and oil. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Ready when: The aromatic dough is smooth, soft and elastic; no hard resin pieces remain.
01 Seeded laganaMix and knead the aromatic dough.
02 · Let the dough rise
60–120 min
Use:
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is visibly aerated and roughly doubled in volume.
02 Seeded laganaLet the dough rise.
03 · Shape two shallow ovals
15–20 min
Use: Flour for shaping
Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide into two equal pieces, about 446 g each. Form each into an oval, cover and rest 10 minutes, then roll or press to about 25×18 cm and 1 cm thick. Put one oval on each tray.
Ready when: The dough is evenly shaped without thin torn patches.
03 Seeded laganaShape two shallow ovals.
04 · Apply the measured water and seed coating
5–8 min
Use: White sesame seeds; Nigella seeds; Caraway seeds; Water for the seed coating
Mix the sesame, nigella and caraway seeds on a wide plate. Brush each oval with 10 g coating water, then sprinkle 35 g of the seed mixture evenly over each top and press lightly to attach.
Ready when: The measured seed mixture is spread evenly and held by the damp surface.
04 Seeded laganaAttach the seed coating.
05 · Proof and heat the oven
30–45 min
Use:
Cover loosely and leave at 22–24°C for 30–45 minutes. During the final 20 minutes, heat the oven to 220°C conventional. Set two racks around the middle with room between them for the trays.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
05 Seeded laganaProof until puffy.
06 · Dimple and bake both trays
24–30 min
Use:
Press deep fingertip dimples across both ovals, without tearing the dough. Bake both trays together for 12 minutes, then swap their rack positions and turn each tray front to back. Continue for 12–18 minutes more. Cover loosely with foil if the seeds colour before the bread is ready. Check the underside and probe the thickest bread area.
Ready when: The base is firm and browned, the crumb is set, and the bread centre reaches about 95°C. The seeds are toasted but not blackened.
06 Seeded laganaDimple and bake both trays.
07 · Cool on a rack
30 min
Use:
Transfer to a rack and cool for at least 30 minutes before cutting.
Ready when: The crumb has set and slices hold together.
07 Seeded laganaCool before cutting.

What to look for

Stage	Look / feel for	Needs attention
Grind mastic and knead the dough	The aromatic dough is smooth, soft and elastic; no hard resin pieces remain.
Let the dough rise	The dough is visibly aerated and roughly doubled in volume.
Shape two shallow ovals	The dough is evenly shaped without thin torn patches.
Apply the measured water and seed coating	The measured seed mixture is spread evenly and held by the damp surface.
Proof and heat the oven	The dough is puffy and a light fingertip dent returns slowly.
Dimple and bake both trays	The base is firm and browned, the crumb is set, and the bread centre reaches about 95°C. The seeds are toasted but not blackened.
Cool on a rack	The crumb has set and slices hold together.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Seeds fall off after baking.	The surface dried before the seeds were applied or they were left loose.	Collect loose seeds with the serving pieces.	Brush the measured water immediately before coating and press the seeds gently into the damp dough.
The seeds darken before the loaf is cooked.	The upper surface is getting too much direct heat.	Cover loosely with foil and continue until the bread centre and base meet the stated cues.	Use the middle oven area and check from the lower end of the baking range.

Storage: Wrap when fully cool and keep in a cool dry place for up to 2 days. Freeze portions for up to 2 months. Toast or warm bread that has firmed.; Contains: wheat, sesame.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Seeded lagana

Two dimpled oval breads with mastic and a sesame, nigella and caraway crust.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g	Reserve 5 g for blending the mastic.
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Olive oil	50 g
Dough	Food-grade mastic resin	0.5 g	Grind with the reserved 5 g flour; use a scale that reads 0.1 g.
Coating	White sesame seeds	60 g	Untoasted.
Coating	Nigella seeds	5 g	Food-grade Nigella sativa, also sold as kalonji.
Coating	Caraway seeds	5 g
Coating	Water for the seed coating	20 g
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mortar and pestle	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Wide plate	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 flatbreads, 12 serving pieces total
Heat: 220°C conventional
Allow: 285 min total; 55 min active

How do I make it?

Grind mastic and knead the dough
15–20 min
Crush the mastic with the reserved 5 g flour in a mortar until finely powdered. Mix it with the remaining 495 g dough flour, water, salt, instant yeast and oil. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Mix and knead the aromatic dough.
Ready when: The aromatic dough is smooth, soft and elastic; no hard resin pieces remain.
Let the dough rise
60–120 min
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Let the dough rise.
Ready when: The dough is visibly aerated and roughly doubled in volume.
Shape two shallow ovals
15–20 min
Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide into two equal pieces, about 446 g each. Form each into an oval, cover and rest 10 minutes, then roll or press to about 25×18 cm and 1 cm thick. Put one oval on each tray.
Shape two shallow ovals.
Ready when: The dough is evenly shaped without thin torn patches.
Apply the measured water and seed coating
5–8 min
Mix the sesame, nigella and caraway seeds on a wide plate. Brush each oval with 10 g coating water, then sprinkle 35 g of the seed mixture evenly over each top and press lightly to attach.
Attach the seed coating.
Ready when: The measured seed mixture is spread evenly and held by the damp surface.
Proof and heat the oven
30–45 min
Cover loosely and leave at 22–24°C for 30–45 minutes. During the final 20 minutes, heat the oven to 220°C conventional. Set two racks around the middle with room between them for the trays.
Proof until puffy.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
Dimple and bake both trays
24–30 min
Press deep fingertip dimples across both ovals, without tearing the dough. Bake both trays together for 12 minutes, then swap their rack positions and turn each tray front to back. Continue for 12–18 minutes more. Cover loosely with foil if the seeds colour before the bread is ready. Check the underside and probe the thickest bread area.
Dimple and bake both trays.
Ready when: The base is firm and browned, the crumb is set, and the bread centre reaches about 95°C. The seeds are toasted but not blackened.
Cool on a rack
30 min
Transfer to a rack and cool for at least 30 minutes before cutting.
Cool before cutting.
Ready when: The crumb has set and slices hold together.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Seeds fall off after baking.	The surface dried before the seeds were applied or they were left loose.	Collect loose seeds with the serving pieces. Brush the measured water immediately before coating and press the seeds gently into the damp dough.
The seeds darken before the loaf is cooked.	The upper surface is getting too much direct heat.	Cover loosely with foil and continue until the bread centre and base meet the stated cues. Use the middle oven area and check from the lower end of the baking range.

Useful recipe notes

Storage: Wrap when fully cool and keep in a cool dry place for up to 2 days. Freeze portions for up to 2 months. Toast or warm bread that has firmed.

Contains: wheat, sesame.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Seeded lagana at a glance

Makes: 2 flatbreads, 12 serving pieces total
Heat: 220°C conventional
Baking time: 24–30 min, both trays together
Cuisine / style: Cyprus
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is visibly aerated and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	325 g	65%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Olive oil	50 g	10%
Food-grade mastic resin	0.5 g	0.1%

Method

01 · Grind mastic and knead the dough

02 · Let the dough rise

03 · Shape two shallow ovals

04 · Apply the measured water and seed coating

05 · Proof and heat the oven

06 · Dimple and bake both trays

07 · Cool on a rack

What to look for

Troubleshooting

How do I make it?

Grind mastic and knead the dough

Let the dough rise

Shape two shallow ovals

Apply the measured water and seed coating

Proof and heat the oven

Dimple and bake both trays

Cool on a rack

What can go wrong, and how can I fix it?

Seeded lagana at a glance