In the mixer bowl add the water, yeast and sugar and mix.
Wait for 20 minutes until the yeast is activated. After making sure that the yeast is activated (bubbles should have formed) add the flour and oil and beat in the mixer with the hook for about 5-7 minutes. At first at low speed and then increase the speed.
Add the salt after 3-4 minutes of kneading. Do not add salt from the beginning because it will kill the yeast.
Knead for another 3-4 minutes and then dust your hands with some flour in order to remove the dough from the bowl. We want the dough to stick to the hands. Put some oil in the mixer bowl and return the dough.
Sprinkle the bowl with olive oil, add some on the top of the dough, cover with a bee paper and set aside until the dough has doubled (about 1 ½ hour).
Remove the dough from the bowl and divide it into 2 equal parts. Roll oute the dough to a 40*20 rectangle. Use a rolling pin if you wish.
To make the coating, combine the water and sugar in a small bowl. Stir until the sugar dissolves completely. Brush coating over both flatbreads and sprinkle with a generous amount of sesame seeds over the top. In order to give the lagana its characteristic appearance use your fingers to make indentations all over the dough.
Set them aside for 20 minutes, so they can rise again.
When they have risen, bake the lagana in a preheated oven at 220*C. Bake for 15 minutes or until golden brown.