Lagana 2

Preheat the oven to 180°C.

Sift the flour in a large bowl.

Dissolve the yeast in the tepid water and add it gradually to the flour little by little until all of it is wet.

Add the salt and the anise (if you like).

Knead a little and add the olive oil.

Knead until all the olive oil is absorbed, about 5 minutes.

Shape the dough into a small ball, place it in the middle of the bowl and cover with greaseproof paper and a towel on top.

Place it on the cooker and with the temperature that the dough has it will rise in about half an hour.

Line a Dutch oven or a baking tray with greaseproof paper and place the dough in it. Spread it so that it has the same thickness all around.

Sprinkle a little water, the sesame seeds and press with your fingers to make the imprints that the lagana has.

Make extra holes with a small fork.

Place the baking tray on the bottom rack of the oven and bake first at 180°C for 30 minutes. 

Turn up the heat to 200°C and bake for an additional 15 minutes.

Then, remove the lagana from the baking tray, place it on the oven rack and bake for an additional 15 minutes using the fan.

Remove from the oven, set it aside to cool on a rack and wrap it in a towel until you eat it so that it stays soft.