Traditional Laguna



2 cups of lukewarm water1 tablespoonfuls (or 1.5 tablespoons of sugar)

2 tablespoons of tahini

1 tablespoon of olive oil

1 of a teaspoonful of salt

1 of a sachet of dry yeast of 8 grams or of 20 grams of fresh yeast

Around 4.5 cups of flour (2 cups of wholemeal wheaten and rest hard or even for all uses)

To finish:
2 tablespoons of sugar

2-3 tablespoons of water

1/2 cup of peeled sesame seeds

2-3 tablespoons of blackcurrant

Preparation method:

Put one cup of lukewarm water, honey, yeast in a bowl and mix to dissolve. Add 2 tablespoons of flour (from white) and cover to foam. In mixing bowl we put the other mug of water, tahini and olive oil and stir to dissolve the tahini. When it is ready, turn the oven to 200 degrees. Put the dough down with our hand and split it into two parts. In rolls filled with baking paper, spread our dough in the classic oval shape or in another shape we like (it does not have big thickness). Let’s go up again. Dissolve the sugar in the water and with a brush, we pass the surface laguna. Sprinkle with a lot of sesame seeds and black sesame seeds and with our fingers we make the typical dents. However, the oven light will go out. Bake for about half an hour on the middle grill. When we take it out of the oven if we want to go again with a sugar bowl to polish it. It is eaten warm or at room temperature and ideally accompanies all dishes.

Categories: Recipes