Mix the flour, yeast and salt in a large mixing bowl. Make a well and pour in almost all of the water. Pull the flour from the sides and stir with a heavy duty spoon until a shaggy, sticky dough forms. Add the rest of the water if needed.

Dust your work surface with a little flour and turn out the dough. Knead for five minutes or so until it is smooth and elastic. Add a minimum of flour as needed to prevent sticking.

Rinse and dry the mixing bowl and pour a tablespoon of oil in the bottom. Return the ball of dough to the bowl and turn to cover with oil. Cover the bowl and let the dough rise until doubled, around 2 hours.

After the dough has risen the first time, punch it down and divide it half.

Form the portions into oval shapes. Cover and let rise for another hour.

Measure the oil, water, flour and sugar into a small saucepan. Stir constantly over medium heat until a paste forms. Set aside.

Roll or form the dough into long ovals, using your baking sheets as a guide. Transfer the flatbreads to the prepared baking sheets.

Dip your fingers in water and make 4 or 5 long parallel ridges in the dough.

Rub the paste into the tops of the dough and sprinkle with sesame seeds. You can deepen the ridges if you'd like at this point.

Transfer the flatbreads to the hot oven and bake for 12 - 15 minutes or until the bread is golden colored and cooked through.