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  1. In a medium bowl, mix all the ingredients together and knead for a minute or less, just long enough to make a stiff dough. Some of the sesame seeds may fall out; knead them back into the dough as best you can.

  2. Shape the dough into a flattened disk, cover, and set it aside to rest and relax at room temperature for 15 minutes.

  3. Divide the dough into eight pieces, about 44g each.

  4. Roll each piece into a ball, then flatten the balls. Cover and let rest for 15 minutes.

  5. Preheat the oven to 425°F. If you have a baking stone, place it on the floor of your gas oven, or on the lowest rack of your electric oven. If you don’t have a baking stone, place a baking sheet on the lowest rack of the oven.

  6. Transfer the balls of dough to a lightly greased work surface.

  7. Working with one piece of dough at a time, roll it into a thin 6” round and set it aside.

  8. Repeat with the remaining pieces of dough.

  9. Working quickly, pick up two dough rounds and gently toss them onto the baking stone or baking sheet, making sure they lie flat. Close the oven door and bake for 3 minutes.

  10. Using a spatula or tongs, turn the rounds over and bake for 3 minutes on the other side, until they’re light golden brown around the edges. Check them after 2 to 2 1/2 minutes to be sure they’re not too brown; they can burn quickly.

  11. Remove the crisps from the oven and quickly spray or brush them with sesame or garlic oil. Place on a rack to cool.

  12. Repeat with the remaining rounds.

  13. Eat the crisps immediately. Or allow them to cool on a rack, then store in an airtight container for up to one week; or freeze for longer storage.