Lagana (A Greek Flatbread)

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1. 1Step 1: In a large mixing bowl, combine lukewarm water and honey, mixing until well incorporated. Sprinkle the yeast over the water and let it sit for 5-10 minutes until frothy.
2. 2Step 2: Once the yeast is activated, add the flour and olive oil (if using) to the yeast mixture. Stir until just combined; avoid overmixing. The dough will appear shaggy and uneven, which is normal. Cover the bowl with a cloth and let it rest for 30 minutes.
3. 3Step 3: Add salt and tahini to the dough. Knead by hand or use a mixer with a dough attachment for 5-10 minutes until the dough is smooth and elastic. Optionally, you can incorporate chopped herbs or spices at this stage.
4. 4Step 4: Place the kneaded dough in a lightly oiled bowl (or rub some tahini or flour on top if avoiding oil). Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. 5Step 5: Punch down the risen dough. You have two options: For a crispier lagana, divide the dough in two and transfer each portion to parchment-lined 13 x 18-inch baking sheets. For a fluffier version, transfer the dough to one baking sheet. Gently stretch the dough with your hands until it forms a rectangular or oblong shape.
6. 6Step 6: Mix the warm water and sugar in a small bowl, then brush it on top of each lagana and sprinkle with sesame seeds. Cover with a cloth and let it rise for another 30 minutes.
7. 7Step 7: Preheat your oven to 400°F (200°C).
8. 8Step 8: Once the lagana have risen again, press your fingertips into the dough to create characteristic dimples or indentations. Brush the tops with olive oil (if using) and sprinkle with sea salt. Bake for 20 minutes or until golden brown and cooked through. Let cool before serving.
9. 9Step 9: Enjoy the lagana warm, plain, or with your favorite dip.