Put in a bowl flour, yeast and water.
Knead by hand or with a mixer.
After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
Let it rest covered for about one hour or until it doubles.
Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks.
You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes.
Watch them closely because they can burn in seconds.
Sift flour with dry yeast, add beer little by little.
When you have a dough add sugar, then butter and at salt at last.
Knead until you have a smooth loaf.
Let it rise covered until it doubles, then knead a little and make two folds.
Cover and wait 15 minutes then rotate the dough 90° on your right and fold again.
do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds.
Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water).
Wait until cold to slice it.