Lagana (Greek Sesame Flatbread)

Ingredients

For 14 servings

• •200 g durum wheat (semolina) flour (7 ounces; about 1 1/4 cups)
• •200 g bread flour (7 ounces; about 1 1/2 cups plus 2 tablespoons), plus one teaspoon for dusting the work surface
• •100 g whole wheat flour (3 1/2 ounces; about 3/4 cup)
• •7 g (1 packet) instant yeast
• •3 g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• •30 g (2 tablespoons) tahini
• •20 g (1 tablespoon) honey, plus 1 teaspoon (5 g), divided
• •1 c. à soupe (15 ml) olive oil, plus 2 teaspoons (10 ml), divided
• •330 g room temperature water (1 1/3 cups plus 1 teaspoon), divided
• •38 g (1/4 cup) sesame seeds, divided

Method

1. 1.In bowl of stand mixer, whisk to combine durum flour, bread flour, whole wheat flour, instant yeast, and salt. In a small bowl, whisk to combine tahini, 1 tablespoon honey, and 1 tablespoon olive oil. Set aside.
2. 2.Using the dough hook attachment, set mixer on low speed and slowly add the 325 g (1 1/3 cups) water, combining until a shaggy dough forms, about 2 minutes. Scrape in tahini-olive oil mixture, and continue mixing on medium-low speed until a smooth dough forms, about 6 minutes. Add 1 tablespoon sesame seeds and mix to combine evenly, about 1 minute.
3. 3.Turn dough out onto very lightly floured work surface. Knead to form a smooth ball. Grease large bowl (or stand mixer bowl) with 1 teaspoon olive oil. Place dough in bowl, covering dough's surface with residual olive oil in bowl. Cover bowl with plastic wrap or damp towel. Set aside at warm room temperature (70 to 74°F; 21 to 23°C) until doubled in size, 1 to 1 1/2 hours.
4. 4.Line rimmed baking sheet with parchment paper. In a small bowl, combine remaining 1 teaspoon honey, 1 teaspoon olive oil, and remaining 1 teaspoon (5 g) water. Set aside.
5. 5.When dough has doubled in size, use rolling pin to roll out to approximately a 14-by-11-inch rectangle (does not need to be exact). Transfer dough to parchment-lined sheet. Using fingertips, press dimples into the dough in rows, lengthwise from top to bottom. Some indentations may spring back. Brush dough with prepared honey-oil mixture. Sprinkle remaining 3 tablespoons sesame seeds evenly across dough, using your fingertips to press seeds into dimples or lightly pat them onto dough's surface. Loosely cover with plastic wrap or a damp towel and let rise until slightly puffed, about 30 minutes.
6. 6.Meanwhile, set oven rack to middle position and heat oven to 325°F (162°C). When dough is ready, uncover and bake until deep golden brown on top and baked through, 25 to 35 minutes. If oven has a convection fan, switch to convection for the final 10 minutes of baking to ensure even browning.
7. 7.Remove from oven and transfer to a wire rack to let cool for at least 30 minutes before serving.