Laganes
(Flat Bread)

This bread is traditionally made the first Monday of Lent. Laganes is made only of yeast, salt, flour and water.

2 pkg. dry yeast
2 c. warm water
2 T. sugar
1 T. salt
3 T. oil
5 to 6 c. flour
1 egg white beaten with 1 T. water
Sesame seeds

Dissolve yeast in warm water in a large bowl. Stir in sugar and let stand until mixture is foamy, about 5 to 7 minutes. Add
salt, oil and 2 cups flour. Beat for a few minutes. Stir in 2 more cups flour to make a stiff dough. Measure the fifth cup of
flour. Sprinkle about half on the board. Turn dough onto floured area and knead until smooth and satiny. Add flour if
needed to prevent sticking. Place dough in a greased bowl and turn dough over to grease top. Cover and let rise in a
warm place until dough is doubled.

Lightly grease 2 large baking sheets, then dust with flour. Punch dough down. Divide into two equal parts and shape
each into a smooth ball. Set each ball on a baking sheet, cover loosely and let rest 30 minutes. Flatten with palm of hand
and shape each loaf into an oval about 11x14x1/2-inch. Allow to rest 20 or 30 minutes. With a fork prick the entire surface
of the loaves. Brush with egg white and sprinkle with sesame seeds. Bake one loaf at a time at 425 degrees for 10 to 12
minutes or until golden. Cool on wire racks.