In the Footsteps of the Orthodox Tradition: The Athonite Lagana of Elder Epiphanios

In the Footsteps of the Orthodox Tradition: The Athonite Lagana of Elder Epiphanios

Clean Monday marks the beginning of Great Lent, a period of spiritual reflection and fasting. At the heart of the Lenten table is always lagana, the unleavened bread that reminds us of the journey toward spiritual purification.

Today, we share with you the authentic recipe from the book “The Cuisine of Mount Athos” by the late Elder Epiphanios of Mylopotamos, adapted with the monastic secret that makes it truly unique.

The Lagana Recipe

Ingredients (for 2–3 laganas):

• 1 kg hard flour (or a mix of hard and soft flour)
• 50 g fresh yeast
• 1 tablespoon salt
• 2 tablespoons olive oil
• Lukewarm water (as much as the dough absorbs, approximately 500–600 ml)
• Sesame seeds for topping

The Secret of Mount Athos (For the glaze):

• 2 tablespoons Pure Mount Athos Honey
• ½ cup lukewarm water

Instructions:

The Yeast: In a bowl, dissolve the yeast with a little lukewarm water and some flour until it forms a batter. Leave it in a warm place for 15–20 minutes until it rises.

The Kneading: Place the remaining flour in a large bowl and make a well in the center. Add the salt, olive oil, and the activated yeast. Gradually pour in the lukewarm water and knead until the dough becomes elastic and no longer sticks to your hands.

The Resting: Cover the dough and let it rest in a warm place for about 1 hour, until it doubles in size.

Shaping: Divide the dough into 2 or 3 pieces and shape them into the traditional oval form of lagana. Place them on a baking tray lined with parchment paper and press your fingers over the surface to create the characteristic dimples.

The Honey Blessing: Here lies Elder Epiphanios’ special advice. Dissolve the honey in lukewarm water and, using a brush, generously coat the entire surface of each lagana. Immediately sprinkle with plenty of sesame seeds. The honey helps the sesame adhere while giving the bread a beautiful golden color and a subtle sweetness.

Baking: Bake in a preheated oven at 200°C (392°F) for approximately 25–30 minutes, until golden and crisp.

From the Garden of Virgin Mary to Your Table

Lent is an opportunity to return to simplicity. Accompany your lagana with select products from Mount Athos, carefully chosen in respect of tradition:

Pure Mount Athos Honey: Perfect for the recipe and for your table.

Mylopotamos Red Wine: From the vineyards personally tended by Elder Epiphanios.

The Book “The Cuisine of Mount Athos”: Discover all the spiritual and culinary wisdom of the Elder.

“Cooking is a ministry; it is an offering of love,” Elder Epiphanios used to say. Let us follow in his footsteps this Lent.