Measure half a cup of warm water and add the sugar and the yeast to it. Mix well and let the yeast proof for about 10 minutes or until bubbly and frothy.

In a wide bowl, measure the flours and add the salt. Add the proved yeast along with 1 tablespoon of oil and start kneading.

Sprinkle a little warm water if the dough is too stiff. Keep kneading until the dough is soft and smooth and not sticky. Takes about 7 to 8 minutes.

Place the dough in a greased bowl and let it rise for about an hour or until doubled in volume.

Once the dough has risen for the first time, punch it down and knead it gently and again place in a greased bowl to fo through a second round of rising.

Preheat the oven to 500 F with a pizza stone inside.

Once the dough has gone through two rounds of rising, place it on a work surface and roll it or pat it into a thick circle.

Keep the thickness of the dough even through out as it helps in even baking.

I placed mine on a parchment paper that I placed on a pizza peel, which will later be easy for me to slide on to the pizza stone for baking.

Cover the dough and let it sit for about 20 minutes.

After 20 minutes, slightly roll the edges up to create a thicker edge.

Make deep patterns in the center with a dough stamp or i used cookie cutter and a fork to create mine.

Brush the top with oil and sprinkle the sesame seeds on top.

Let the bread bake until golden brown evenly.

Remove from the oven and cool slightly before slicing and serving.