Servings: 8 large or 16 small pieces

2¼ teaspoons yeast (1 package) 2¼ teaspoons yeast (1 package)
1½ cup warm water 1½ cup warm water
2 teaspoons sugar 2 teaspoons sugar
4½ cups all purpose flour 4½ cups all purpose flour
1 tablespoon toasted sesame seeds (nigella seeds, ras al hanout, za'atar) 1 tablespoon toasted sesame seeds (nigella seeds, ras al hanout, za'atar)
1½ teaspoon salt 1½ teaspoon salt

Coat a large bowl with oil. Set aside
In a measuring cup, combine yeast, water, and sugar. Mix until yeast is dissolved.
In a large mixing bowl, combine flour and salt. Add yeast mixture and mix to form a dough. Knead dough by hand for 10 to 15 minutes. 5 to 8 is sufficient if using a stand mixer.
Once dough is kneaded, place ball oiled bowl. Roll the dough around the bowl to cot it with oil. Cover and let rise for 1 to 1½ hours, or until doubled in size.
Once dough has double, punch down to release air. Continue to knead for about 5 minutes.
Divide dough evenly into 8 separate balls (or 16 if you want smaller portions). cover and allow to rise for 30 minutes.
Preheat oven to 400°F.
Once risen, roll dough out to thin rectangles, about 12x10" for large or 8x6" for small flatbreads. They should be as thin as pizza dough.
Puncture rectangles with a fork. Brush dough with water and sprinkle with sesame seeds. Bake on baking sheet for 20 to 25 minutes until golden brown. Continue to bake remaining dough.