Lagana

• 300 g whole wheat flour
• 100 g strong plain flour
• 250 ml

Sieve the two flours together and discard the largest flakes of chaff. Add the water and begin to knead the dough with your hands until it forms a single ball. Flour has different absorbency rates and so more or less water may be necessary. Continue to knead for 5–10 minutes until smooth and pliable. Put in a bowl and cover the dough with cling-film or a damp towel. Leave to rest for one hour.