The lagana is very delicious and tastes like the cookies they sell on the road.

Incredients

* 20 gr. fresh yeast or 2 tsp yeast powder
* 1 / 2 cup. hot water (40 °)
* 1 kilo of flour or soft rustic
* 1 tbsp salt
* 2 tablespoons oil or melted butter
* 2 tablespoons sugar
* Bit sousamiOdigies

1. Dissolve yeast in warm water, pour some flour to make thick batter, cover it with plastic wrap and leave in a warm place 12 hours.
2. Sift in the flour pans with salt and make a hole in the center. Pour the sugar, oil, yeast and 2 cups lukewarm water.
3. Knead, taking the flour around until you achieve a dough, rather soft, elastic and supple. Divide it into 3 balls (or the ones you want, depending on the size of Laganas want to make). Cover and let the doubling in volume.
4. Press each ball with a rolling pin, on a floured surface and shape 3 pies. Put the pans you put in the oven (those that fit in each pan). Cover and leave to them to rise, until doubled in volume.
5. Click on the two fingers in several places, making deep finger across the surface. Brush them with a little water and sprinkle them with sesame seeds. Lagana Bake at 200 ° C for 15'-20 '.
6. The lagana dry quickly. It is better to be eaten the same day. Otherwise, keep them in the freezer, tightly closed in a plastic bag. Maintained 3 months.