Instructions: In a small bowl, stir together yeast, water and sugar. Let sit about 10 minutes to proof. Add oil.

Combine flour and salt in a food processor. With motor running, add yeast mixture through feed tube and process for 20 seconds. Stop to scrape down the bowl with a rubber spatula, then continue processing to form a stiff ball. Turn dough out onto a work surface and knead for a few minutes until dough is smooth.

Place dough in an oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in a draft-free place until doubled in volume, 1 to 1 1/2 hours.

Preheat oven to 350 degrees.

Combine sesame and poppy seeds in a small bowl. Turn dough out onto work surface, flatten into a rectangle and divide into 16 roughly equal pieces. Cover pieces you are not working with plastic wrap.

On an un-floured surface, roll each piece as thin as possible. Lift it up.

Flip it over. And roll again until paper thin. You should have a rectangle about 8 by 3 inches. Peel dough off work top and place on an un-greased baking sheet.

Prick holes in dough with a fork. Brush lightly with water and sprinkle with about 1 tablespoon seeds. Repeat with remaining pieces of dough and fit as many pieces as possible on the baking sheet without touching. Bake until golden brown, about 20 minutes, and cool completely on wire racks. Repeat until all the dough is baked.

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