From Tunisia via Peace Corps kids
3-1/2 to 4 cups of unsifted flour (measured out into a small bowl)
2 tsp. salt
1 pkg. dry yeast
1-1/4 cups very warm tap water (120 – 130 degrees)
1 egg white, slightly beaten
1 tbl. cold water
8 tsp. sesame seeds
In a large bowl thoroughly mix one cup of flour, the salt and the dry yeast. Gradually add tap water to dry ingredients and beat two minutes at the medium speed of the electric mixer, scraping the bowl occasionally. Add ¾ cup flour, beat at high speed for two more minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about five minutes.
Divide dough into 8 equal pieces. On a lightly floured board, roll each piece into a five-inch circle. Cover the circles with a towel and let them rest on the board for 45 minutes.
Place the circles, bottom side up, on greased baking sheets. Blend the egg white and cold water and brush this mixture on the tope of each circle. Sprinkle each with a teaspoonful of sesame seeds.
Bake at 500 degrees for 10 minutes, or until browned. (I start checking them nervously after about 7 minutes—that’s a very hot oven!). Cool on wire racks.
Serve with Falafel and Raita (yogurt mixed with cucumber and mint).