Flatbread 

Dough
2 cups (11 1/2 ounces)  flour
1 1/2 cups (6 5/8 ounces) Unbleached All-Purpose Flour
1 1/2 teaspoons salt
2 teaspoons instant yeast
1/4 cup (1 7/8 ounces) olive oil
2 tablespoons (3/8 ounce) Lora Brody Dough Relaxer(tm)
(optional, but recommended)
1 cup + 6 tablespoons (11 ounces) warm water
1 large egg white (reserve the yolk for glaze) 

Glaze
1 large egg yolk
1 tablespoon water
1/4 cup (1 ounce) sesame seeds, for topping
Combine all the dough ingredients and mix and knead them together
 -- by hand,  mixer, food processor or bread machine -- till you've
 made a soft, pliable dough. Place the dough in a lightly greased bowl,
turning once to coat, then cover the bowl and allow the dough to rise
 for 1 to 1 1/2 hours, until it's puffy and almost doubled in bulk. 

Turn the dough out onto a lightly greased or floured work surface
and knead it briefly to expel the excess carbon dioxide. Divide the
dough in half, round each piece into a ball, and cover the balls lightly.
Allow them to rest for 10 to 15 minutes. 

Flatten each ball and roll each out to a circle about 10 inches in
diameter, and 1/2- to 3/4-inch thick. Place the circles on a lightly
oiled or parchment-lined baking sheet. 

Mix the egg yolk with 1 tablespoon of water. Brush the tops of the
loaves with the glaze, and sprinkle with the sesame seeds.
Let them rise for 30 minutes, until they look puffy and have
almost doubled in height. 

Bake the bread in a preheated 400°F oven for 20 to 25 minutes,
until it's golden. Remove it from the oven, and cool on a wire rack.
Serve it with soup or stew, or salad. Yield: Two loaves, 6 wedges each.