Lagana Recipe (Greek Flatbread)

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1. 1Step 1: In a large bowl (or the bowl of a stand mixer), combine the active dry yeast, sugar, and lukewarm water. Gently mix and let sit for 5 minutes until it begins to foam. If it does not foam, wait 5 more minutes; if it still doesn't activate, discard and use fresher yeast.
2. 2Step 2: Add the remaining room temperature water, olive oil, and salt to the yeast mixture. Initially add about 4 cups of flour and begin mixing, slowly adding more flour until the dough is soft and slightly sticky. You will likely use between 5 1/2 and 6 cups of flour. Knead for about 3 minutes. The dough should pull away from the sides of the bowl when ready. You can use a stand mixer with a dough hook on the lowest speed.
3. 3Step 3: Cover the bowl with plastic wrap and a clean kitchen towel, and place in a warm place to rise until doubled in size, about 1 hour.
4. 4Step 4: Line a sheet pan with parchment paper and sprinkle with a little flour. Use a large sheet pan for 1 loaf, or make two smaller flatbreads if preferred.
5. 5Step 5: Grease your hands with a little olive oil, then transfer the risen dough to the sheet pan, pressing it into a rough rectangular shape (like stretching pizza dough). Let the dough rest for 30 minutes to rise again. Meanwhile, preheat the oven to 350F.
6. 6Step 6: Use your fingers to make dimples in the dough (similar to focaccia). Mix the water and sugar to create a glaze, brush it over the surface, and sprinkle with sesame seeds.
7. 7Step 7: Bake in the preheated oven for about 35-40 minutes, or until golden brown.