Olive oil can be substituted for the sesame oil to give these crunchy flatbreads a different flavor.
In a small bowl, combine yeast with 1/2 teaspoon of the sugar and 1/4 cup of the warm water. Let stand until foamy, about 10 minutes.
Combine flour, remaining sugar, and salt in a food processor. Add yeast mixture and oil with machine running. Add enough water to form a smooth but not sticky ball of dough. Process 30 seconds longer. Knead a few times by hand, and let rise in an oiled bowl until doubled in bulk, about 1 hour.
Heat oven to 350 degrees. Punch down dough and divide into 12 pieces. Roll out pieces until paper thin. If dough shrinks back while rolling, let rest 5 minutes and continue.
Prick all over with a fork, brush with egg wash, and sprinkle with seeds. Bake two at a time on ungreased cookie sheets until crisp and barely brown, about 10 to 15 minutes. Store in an airtight container.