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1
To make the starter, combine 1/2 tsp yeast with milk and 1/4 cup warm water in a small bowl. Whisk until yeast has dissolved then stir in 1 cup flour. Cover and let stand in a warm place for at least 6 hours or overnight.
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2
Combine remaining yeast with sugar and 1 2/3 cups warm water in a small bowl. Whisk until yeast has dissolved. Cover and let stand in a warm place for 10 mins, or until slightly foamy.
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3
Turn starter out onto a floured work surface and knead for 2 mins, or until smooth. Cut into 3/4 inch chunks.
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4
Sift salt and remaining flour into a large bowl. Add foamy yeast mixture, starter pieces and oil and mix until combined. Turn out onto a floured work surface and knead for 2 mins, or until almost smooth. Place in a greased bowl, cover and let proof in a warm place for 40 mins, or until doubled in size.
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5
Turn dough out onto a floured work surface and knead until smooth. Cut dough into 2 portions. Knead each portion for 5 mins, or until smooth and elastic.
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6
Place each portion into a separate greased bowl, cover and let proof in a warm place for 40 mins, or until almost doubled in size.
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7
Preheat oven to 450u00b0F. Roll each piece of dough into an oval about 14 inches long. Make indents evenly over dough with your fingers. Dust with a little flour then sprinkle with sesame seeds. Cover with greased plastic wrap to prevent drying out while baking trays are being heated.
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8
Place 2 lightly greased baking trays in oven for 3 mins. Quickly remove plastic wrap from dough and place dough on hot trays. Bake for 12 mins, or until browned.
