Lagana - Greek Flatbread (Gluten Free)

Lagana - Greek Flatbread (Gluten Free)

Credit: recipe and photos by Chef Sofia Beleri of Fotia Greek Restaurant in Singapore


Preparation Time: 25 min
Proofing: 45 min
Cooking / Baking Time: 20-25 min
Difficulty: Easy
Servings: x 4


1 box of Schar Gluten Free Mix B Bread Mix 
1 litre water
20 g dry yeast
60 g sugar
15 g salt
200 ml extra virgin olive oil  
150 g Kalamata olives, pitted


  • Preheat oven to 180* C 
  • Combine the water, yeast and sugar in a bowl.  Set it aside for 15 minutes so the yeast can activate
  • Add the Mix B Bread Mix Gluten Free flour, salt and extra virgin olive oil
  • Knead by hand for at least 10 minutes. If using a mixing bowl, beat for 5-10 minutes using the hook attachment (start at a low speed and gradually increase).  
  • Cover bowl with plastic wrap and set aside for 45 min in a warm place until the dough doubles in size
  • Punch down the dough and divide to 4 equal halves.
  • Spread / roll out the dough on a greased baking sheet
  • Add the olives on top pressing them gently into the dough
  • Use a knife to cut across the dough, or for a more original "lagana" appearance use your index finger to make indentations all over the dough.
  • Drizzle all over some extra virgin olive oil
  • Repeat the exact same process for the rest of the dough pieces
  • Bake for 20-25 min until golden and crunchy
  • And it's ready to serve!

Gluten Free, Wheat Free, No Eggs Added, Dairy Free, Lactose Free

Back to blog