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1
In small bowl, stir together yeast, water and sugar.
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2
Let sit about 10 minutes to proof.
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3
Add oil.
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4
Combine flour and salt in food processor.
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5
With motor running, add yeast mixture through feed tube and process for 20 seconds.
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6
Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball.
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7
Turn dough out onto work surface and knead for a few minutes until dough is smooth.
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8
Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, 1 to 1 1/2 hours.
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9
Preheat oven to 350 degrees.
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10
Combine sesame and poppy seeds in small bowl.
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11
Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces.
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12
Cover pieces you are not working with plastic wrap.
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13
On unfloured surface, roll each piece as thin as possible.
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14
Lift it up.
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15
Flip it over.
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16
And roll again until paper thin.
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17
You should have rectangle about 8 by 3 inches.
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18
Peel dough off work top and place on ungreased baking sheet.
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19
Prick holes in dough with fork.
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20
Brush lightly with water and sprinkle with about 1 tablespoon seeds.
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21
Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching.
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22
Bake until golden brown, about 20 minutes, and cool completely on wire racks.
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23
Repeat until all dough is baked.
