In a large mixing bowl add the maida and the wheat flour, sugar and yeast. Mix well.
Make a well in the center and add salt and yogurt.
Combine adding enough water a little at a time to make stiff dough.
Turn out on floured surface and knead until smooth and elastic. Takes about 8 to 10 minutes.
Shape into ball and transfer to a greased bowl.
Turn the ball to grease both the top and the bottom of the dough. Cover with a cling film and let the dough double in size.
Punch down and let the dough rise again until doubled.
Meanwhile preheat the oven to 200°C/400F. Grease your baking tray.
Make 8 balls of the dough, cover with the cling film the 7 work with the 8th ball.
Press the ball lightly then roll out on lightly floured surface to very thin circle.
Brush the surface with olive oil and then sprinkle with the sesame seed.
Transfer to the baking tray. I cut them up in strips you can leave them as it is.
Bake for about 6-8 minutes or until bread appears dry, lightly browned and blistered!
For Vegan avoid the curds, use water instead to knead the flour.
I found that the seeds did not stick well. So, I used my rolling pin on the dough after I sprinkled the seeds.
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