Sprinkle the yeast and 1 teaspoon of the sugar into 1/2 cup of lukewarm
(110-115F) water in a small, shallow bowl. Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free spot (such as an unlighted oven) for about 5 to 10 minutes, or until the mixture almost doubles in volume.
Pour the flour into a large mixing bowl and make a well in the center. Pour in the yeast mixture, remaining water, remaining sugar and salt. With a large spoon beat the flour into the liquid ingredients, continuing to beat for as long as 10 minutes, or until a soft, spongy dough is formed. Cover loosely with a kitchen towel and set aside in the warm, draft-free spot until the mixture doubles in volume.
Preheat the oven to 350F. Place the dough on a lightly floured surface and divide it into 10 equal parts. Roll each part out as thinly as possible into circles, then place 2 or 3 circles on a cookie sheet. Sprinkle lightly with cold water and a few sesame seeds and set the cookie sheet on the floor of the oven. Bake for 20 minutes, or until the bread is a pale golden brown. Transfer the breads with a wide spatula to a wire cake rack and bake the remaining rounds similarly. The bread will keep several days at room temperature if wrapped securely in foil.
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