Lagana with Tahini Almond Butter Peanut Butter

EXECUTION TIME 2 HOURS / 2 LAGANA / DIFFICULTY LEVEL: 2/5

INGREDIENTS

500 g yellow hard flour
50 g Zea flour
250 ml of water
25 ml olive oil
For the yeast:
100 ml of water
3 tbsp Tahini Almond Butter Peanut Butter
1 tbsp Maple syrup
1 sachet of dry yeast
For the sprinkling:
Water
Maple syrup
Roasted Sesame Seed

Instructions

Prepare the yeast: In a bowl, put the water together with all the other ingredients and mix.
Cover and let it activate (it should puff up)
Put the flour and salt in the mixer bowl and mix.
Then, add the water, olive oil and the activated yeast
Mix either by hand or with the hook of the mixer. We want our dough to be elastic. If it sticks too much, add a little flour.
Form a ball with the dough and transfer it to a lightly floured bowl. Cover and let it double in size.
When it becomes almost double, we divide it into two parts.
We transfer one part to a pan with non-stick paper and with our hands make the classic shape of the laganna.
Do the same with the second piece of dough and cover the pans with clean towels. Let them rise again for 30-40 minutes.
We press the dough with our fingers creating indentations, brush with water, in which we have dissolved a little maple syrup and sprinkle with plenty of sesame seeds.
Bake in a preheated oven, at 190 degrees, with air, for about twenty minutes.