1/2 cup warm water
1 kg of plain flour
2 tbs of oil or tahini
1/2 tsp of salt
2 tbls of sugar
A little sesame for the top
Dissolve yeast in some warm water and a some flour to make a thick batter, cover it with plastic wrap place it in a warm place until it double its size. Shif flour in a bowl with salt and make a hole in center. Pore sugar oil yeast and 2 cups of warm water. Knead until you obtain a soft dough that should be elestic and supple. Divide into 3 balls or more if you want roll in to a ball and cover and let them double in size. Then press each ball with a rolling pin on a floured surface and shape it into three or more flat pies.
Place in a tray lined with baking paper sprinkle with sassame seeds and some rock salt and once again let them ruse covered . With two fingers press top of risen Lagana and make deep fingerprints brush with a bit of water and bake in a 200' for 15'-20' best eaten same day but can be frozen enjoy!
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