Greek sesame flatbread (Lagana)

1. Dissolve the yeast and sugar in 300 ml lukewarm water and leave for 10 minutes until foamy.

2. Mix the flour with the salt, pour in the yeast water and 2 tablespoons of olive oil and knead for 10 minutes into a smooth, elastic dough.

3. Cover and leave to rise in a warm place for about 1 hour until doubled.

4. Knock back the dough, shape it on a lined baking tray into an oval flatbread of about 35×20 cm and 1.5 cm thick, cover and leave to rise for another 30 minutes.

5. Press dimples into it with your fingertips, brush with the remaining olive oil and a little water, then sprinkle generously with sesame seeds.

6. Bake at 200 °C for 25-30 minutes until golden and leave to cool on a rack.

Tip: Lagana is the bread of Clean Monday (Kathara Deftera), the first day of Lent, so it is traditionally made without eggs or butter. It's served with taramosalata and halva.