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1
In a large mixing bowl, crumble yeast into flour.
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2
Add sugar and salt and mix well.
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3
Add oil and water to flour mixture and mix well.
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4
Knead for 10 minutes.
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5
Let dough rise until doubled in volume for about one hour.
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6
Divide the dough into three parts.
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7
One will be for the cracker and two for the wraps.
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8
Form a ball and stretch it a little with a rolling pin.
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9
For the cracker, place dough on a baking sheet and gently stretch with hands to fit baking sheet.
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10
Sprinkle dough with poppy seeds, sesame seed powder and cumin powder.
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11
Bake at 180u00b0C (approximately 350u00b0F) for about 10 minutes until done.
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12
Let cool on a rack. When cool, break into irregular pieces with hands.
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13
For the wrap, divide each dough portion into two.
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14
Shape each portion into a ball and use the rolling pin to form a round base about 20-22 cm (approximately 8-9 inches).
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15
Preheat a heavy skillet and toast each wrap in pan over high heat for one minute on each side.
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16
For the dipping sauce, puree 6 sun-dried tomatoes, 1 clove garlic, sage leaves, oregano, pepper, a splash of balsamic vinegar and about 100 ml (approximately 1/3 cup) extra virgin olive oil.
