Lagana

In a small bowl dissolve the yeast in the lukewarm water. Add some flour, till you have a mix with the texture of porridge. Cover the bowl with plastic wrap and let it stand in a warm place for 12 hours.

Sift the flour and add the salt in a mixing bowl and make a well in the center with your hand. Pour in the sugar, the oil, the yeast mixture and 2 cups of lukewarm water.

Mix well, taking flour from the perimeter, until ingredients combine. Knead until you have a dough that is rather soft, smooth and pliable. Divide in 3 balls (or as many as you wish, depending on how large laganas you want to make). Cover with a clean cloth and let them rise until double in size.

Take each ball and, using a rolling pin, roll it on a lightly flour-dusted surface, to make a flat oval shape. It should be about 0.5 cm high. Make 3 such breads and place them on shallow oven trays. Cover them and let them rise until double in size, once more.

Lightly press your fingers in the dough to make small imprints all over the lagana. Brush with a bit of water (or oil) and sprinkle them with sesame seeds.  Bake in a preheated oven at 200 degrees Celsius for about 15-20 minutes or until they get a golden colour.

Laganas dry up pretty quickly. It is preferable if they are consumed on the same day. In any other case, preserve them in the freezer, hermetically closed in a plastic bag. They are good for 3 months.