“Laganon: a type of small cake, dry, made from the finest wheat flour and fried in a frying pan in olive oil.”
- 1/2 cup unbleached flour
- 1/2 cup whole wheat flour
- 1/2 cup water (scant)
- 1/4 teaspoon salt
- Combine flours and salt in a mixing bowl.
- Gradually add water, kneading, until a smooth, fairly stiff dough is formed.
- If dough seems too sticky, add an additional tablespoon of flour; if too stiff, add an additional teaspoon of water.
- Break the dough into four pieces and roll through a pasta maker, setting the rollers closer and closer together, until thin sheets are formed.
- Lay on a cutting board and poke all over with a fork to keep them from puffing up when fried.
- Cut into squares or lozenges about 1 1/2” on a side (a pizza cutter works really well for this).
- You should be able to get a dozen lagana from each sheet of dough.
- Heat 1/4” of olive oil in a large skillet over medium-high heat.
- If the oil begins to smoke, turn down the heat a little.
- Fry the lagana until light brown and crisp, turning once during cooking.
- Allow to cool and serve with olive paste and/or cheeses.
Number of Servings:
Makes 4 dozen.
- Mark Grant writes that since modern flatware was unknown to the Romans, it is likely that they used lagana as an aid to eating. 
- Although “finest wheat flour” is called for, I’ve found that mixing white and whole wheat flour gives a pleasing texture.
- Also, it is not likely that even their finest flour would have been as finely ground and as white as modern cake flour.
- Salt is not called for in the original recipe; however, I found the lagana to be rather dry and tasteless without it, so I have added a small amount.
 As quoted in Grant, p. 65