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1
Combine the flour, cornmeal, sugar, salt and baking sodea in a large mixing bowl.
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2
Whisk to blend thoroughly.
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3
Add the butter and cut in with a knife until the mixture is crumbly.
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4
Combine the water and vinegar in a glass measuring cup.
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5
Make a well in the dry ingredients.
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6
Pour in the water and vinegar and toss with a fork until the dough holds together.
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7
Gather the dough into a ball and roll it around the inside of the bowl to pick up any stray particles.
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8
Transfer to a lightly floured surface and knead 20-25 times, siftin on flour if necessary to prevent sticking.
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9
Cover and let rest for 30 minutes.
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10
Preheat oven to 375.
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11
Lightly grease 3 baking sheeds.
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12
Divide dough into 30 equal portions and roll each into a ball.
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13
Scatter some sesame seeds over the work surface.
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14
Place a ball of dough on top of the seeds and roll out into an irregular round.
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15
Roll as thinly as possible Scatter additional seeds over the surface of the round and roll to press inches Transfer the round to a prepared baking sheet.
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16
Repeat with all portions of dough.
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17
Place 1 baking sheet in the oven and bake 8-10 minutes, or until lightly browned around the edges.
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18
Transfer to a cooling rack.
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19
Bake remaining sheets one at a time.
