1 package of dry active yeast
1 tablespoon of sugar
2 1/4 cups of lukewarm water (110 to 115 F.)
6 cups of all-purpose flour
1/4 pound of unsalted butter, melted
1 tablespoon of salt
2 tablespoons of white sesame seeds
1. Sprinkle the yeast and 1 teaspoon of sugar into 1/4 cup of the lukewarm water in a small, shallow bowl. Let it stand 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free spot (such as unlighted oven) for about 5 to 1 minutes, or until the mixture almost doubles in volume.
2. Pour the flour into a large mixing bowl and make a well in the center. Pour in the yeast mixture, remaining water, melted butter, remaining sugar and salt. With a large spoon, beat the flour into the liquid ingredients, continuing to beat for as long as 10 minutes, or until a soft, spongy dough is formed. Cover loosely with a kitchen towel and set aside in a warm draft-free spot until the mixture doubles in volume.
3. Preheat the oven to 350 F. Place the dough on a lightly floured surface and divide in into 10 equal parts. Roll out each part ad thinly as possible into circles, then place 2 or 3 circles on a cookie sheet. Sprinkle lightly with cold water and a few sesame seeds and set the cookie sheet on the floor of the oven. Bake about 20 minutes, or until the bread is pale golden brown. Transfer the breads with a wide spatula to a wire rack and bake the remaining rounds similarly. The bread will keep several days at room temperature if wrapped securely in foil.