-
1
Place the tepid water in your electric mixing bowl and add the olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well.
-
2
It will take about 5 minutes on low speed.
-
3
Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms.
-
4
Change the blade to a bread dough hook and knead in the additional 2 cups of flour.
-
5
If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand.
-
6
Kneading should take about 10 minutes in the machine, 20 minutes by hand.
-
7
Place the dough on a plastic countertop and cover with a large stainless-steel bowl.
-
8
Allow the dough to rise until double in bulk, about 1 1/2 hours.
-
9
Punch the dough down and divide into 8 pieces.
-
10
Let stand, covered, 15 minutes.
-
11
Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets.
-
12
Brush with milk and sprinkle sesame seeds over tops.
-
13
Pierce with a fork many times, all over.
-
14
Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown.
-
15
Rotate the pans in the oven from top to bottom, to insure even browning.
-
16
Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will crack.
-
17
Sprinkle with a little more water and let stand a few minutes.
-
18
If it is too wet, cover with a dry towel and let it stand.
