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1
In a small bowl, whisk together 2/3 cup warm water (154 grams), yeast and sugar.
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2
Let the mixture stand until foamy, about 10 minutes.
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3
In a separate bowl, whisk together the flours and salt.
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4
Stir in the yeast mixture and butter or canola.
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5
Knead the dough on a lightly floured surface until smooth and elastic.
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6
Transfer dough to a lightly greased bowl and cover it with a dish towel.
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7
Let it rise in a warm place until doubled, about 1 1/2 hours.
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8
Punch down the dough and knead it for 2 minutes.
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9
Preheat the oven to 500 degrees.
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10
Divide the dough into 6 equal balls.
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11
On a lightly floured surface, roll out a ball into an 8-inch circle.
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12
Brush with sesame oil and sprinkle with 1 teaspoon sesame seeds.
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13
Fold in all four sides of the circle to meet in the middle, forming a rectangle.
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14
Roll the dough again to 8 inches in diameter, then brush with sesame oil, fold in the sides again and roll to 8 inches.
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15
Brush the surface with additional sesame oil and transfer dough to a large greased baking sheet.
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16
Sprinkle with coarse sea salt.
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17
Repeat with the remaining dough balls.
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18
(You may need to use several baking sheets, or bake in batches, keeping unrolled dough loosely covered with plastic wrap or a dish towel until ready to use.)
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19
Bake until golden and slightly puffed, 7 to 10 minutes.
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20
Transfer to a wire rack to cool slightly.
