• Place your Fleximat on the top of your medium perforated baking sheet. Set aside.

DOUGH PREPARATION

• In a microwave safe bowl, add the spring water. Heat for 15 seconds at a time until it is lukewarm. NOTE:Maximum 104F | 40C otherwise it will kill the yeast and your dough will not rise. Set aside.
  8.36 oz spring water, 1 tsp granulated sugar
• Whisk in the active dry yeast. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.
  2 1/4 tsp active dry yeast
  
• Place the bread flour, olive oil and sea salt in the bowl of your stand mixer with the dough hook attachment. Mix in for 1 minute. Add the yeast mixture. Knead the dough on the lowest setting for 2 minutes. Then increase the speed to the next level and knead for an additional 2 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
  13.23 oz bread flour, 1.06 oz Greek Olive oil, 1/2 tsp sea salt

RISE (1)

• Shape your dough into a ball and place it back into the bowl coated with olive oil. Cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will double in size.
  

ASSEMBLY

• Once the dough has doubled, punch to deflate and scrape it directly onto your Fleximat. Use your hand to spread it over to the corners. NOTE: The dough is very easy to work with.
  
• Mix the water and sugar in a small bowl and using a pastry brush, brush this over the surface of the bread.
  2 Tbsp Spring Water, 1 tsp granulated sugar
• Sprinkle the sesame and poppy seeds over the bread.
  3 Tbsp Sesame seeds, 1 Tbsp poppy seeds

RISE (2)

• Cover loosely with a clean fabric and let it rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C), until puffy.
  

ASSEMBLY

• Preheat oven at 375F/190C.
• Once the dough is ready, using your fingers coated in olive oil, make deep grooves onto the surface of the dough. NOTE: Take care not to pierce the dough, just make deep, gentle marks.
  

BAKE!

• Bake for 20 minutes at 375F/190C. (Every oven heats differently, monitor your bread from 18 minutes). It is ready when the bread is golden brown and sounds hollow to te touch when tapped.
  
• Once your Greek Lagana Flatbread is out of the oven, let it cool down for about 10 minutes, then slice them on your bread board. Enjoy them as is or dipped in olive oil and za'atar, it's delicious! Bon Appétit!
• N.B. Best enjoyed the same day.