Lagana is a Clean Monday staple on any Greek table on this day. Folklore warns that this bread should not be cut with a knife, but instead torn piece by piece by hand.
3 envelopes active dry yeast
1/4 cup sugar
7 to 8 cups bread flour
2 1/4 cups warm water
1 tbsp. salt
5 tbsp. vegetable oil
Sesame seeds for sprinkling
In a medium work bowl, dissolve the yeast, sugar, and 1/4 cup of the flour in the warm water. Let stand covered for 15 min or until the mixture starts to foam.
In a large work bowl, combine 7 cups flour with the salt. Make a well in the center with your hand and pour in the oil and the yeast mixture. Mix well with a wooden spoon until all the ingredients are combined.
Shape the dough into a ball, brush it with oil and allow it to rise in a covered bowl for about 2 hours or until doubled in size.
Punch the dough down and knead it for another 6 or 7 minutes. Shape it into 2 equal loaves. Using a rolling pin, roll the dough out on to two lightly oiled baking sheets into flat ovals about 15 inches long and about 6 inches wide.
Brush with oil, sprinkle with sesame seeds, and allow to proof (rise) again until a finger poked in the bread leaves an indentation without springing back. Preheat oven to 450 degrees during the final rise.