Lagana bread

Whisk four cups of flour with one and a half teaspoons of salt in a large bowl and set aside.

In the mixer combine one and a half cups of lukewarm water, two teaspoons of sugar and one and a half teaspoons of active dry yeast, and attach the dough hook.

Let the yeast mixture sit about eight minutes until a foamy cloud appears on top; if it does not, the yeast is dead.

Add a quarter cup of olive oil and all of the flour.

Knead on low speed about 10 minutes.

Transfer to a well greased bowl with plenty of room, toss to coat, cover with plastic wrap or a towel and rise in the warmest room of the house until doubled in volume.

Cut the dough into two equal portions, or leave it whole for a thicker bread.

Roll each portion out lightly into a rough rectangle or oval around 9 by 13 inches, using a rolling pin or your fingers.

Place on trays lined with parchment paper, cover loosely with a clean kitchen towel and let puff 30 to 40 minutes until almost doubled.

Press into the dough with your fingertips for the characteristic pinched look, brush with water and sprinkle with sesame seeds or your favourite topping.

Bake at 425 degrees Fahrenheit in a preheated oven for about 15 minutes until golden.

Let the bread rest eight to 10 minutes before serving.