Combine the sugar and water in a medium bowl. The yeast should be sprinkled on top of the water and given five minutes to hydrate.

Mixture of yeast is stirred. Add the salt, 2 cups of flour, and oil after that. Mix well.

When the dough is soft and smooth, turn it out onto a surface that has been lightly dusted with flour and knead it for 5-7 minutes, adding the final 1/2 cup of flour as needed.

Put the dough in a greased, clean basin, and cover it with plastic wrap or a damp tea towel. Allow the dough to rise for one to two hours in a warm, draft-free environment.

Punch the dough down once it has risen, then stretch it into an oval shape that is approximately 12 x 8 inches.

Place the shaped dough onto a greased or parchment-lined baking sheet. Cover the dough again and let rise for 30 minutes.

Near the end of the rising time, preheat your oven to 375F.

Uncover the dough and gently press your fingers all over the top, creating small indents. Brush the dough with a little water and sprinkle it generously with the sesame seeds.

Bake the lagana for 20-30 min, until golden brown.

Allow the bread to cool on a wire rack for at least 5 minutes before serving.