In a bowl, put the water and yeast and mix with well.
Put aside until is activated for around 20 minutes.
Put the yeast mix in a mixer with a hook and add the flour, salt, star anise and oil.
Mix in low speed for 1 minute and continue for 7-10 more minutes in high speed
Put the dough in a bowl, cover with little olive oil and cover with a plastic membrane.
Leave until the dough doubles (about 1 ½ hour).
Cut a baking paper.
Remove the dough from the bowl and with a knife, cut into two equal pieces the dough. Put in on the baking paper.
Cover each lagana with flour and roll out with a rolling pin. Make curvy rectangular shapes.
Preheat your oven to 392 Fahrenheit.
Leave the bread to be activated for 20 minutes.
As soon as 20 minutes pass, press them with your finger to make small holes on the Lagana surface.
Spread them with water and sprinkle with sesame seeds.
Bake for 15 minutes.