Glystarkes (cypriot crusty, sesame rusks)

1. Combine flour, baking powder, salt and olive oil.
2. Put dry yeast and sugar cube in the water and stir until dissolved, let stand for a couple of minutes to bubble.
3. Add the yeast to the flour and mix with the dough paddle until the dough does not stick on your hands.
4. If it does, add more flour. Remove dough from the bowl and add 1 tablespoon olive oil and wet the dough. Cover with cling film and a towel and leave it to rise for about half an hour in a warm place.
5. Prepare spice mixture and grind in a spice grinder on with a mortar and pestle. Mix with the sesame seeds.
6. Preheat oven at 180 degrees Centigrade.
7. Shape the dough into a long piece of dough about 5 cm thick and then cut about 30 thin slices.
8. Roll each piece into a thin stick (the thinner the better) quickly bathe it in water and then into the sesame-spice mixture. Shape them as you like and place them on a tin lined with parchment paper.
9. Bake for about 25 minutes.

Note: If you bake more than one batch, when they are baked turn off the oven, allow the oven to cool for ten minutes and then place them all in the oven to become more crunchy. This is not necessary during summer as the hot atmosphere will do this job. Store in air tight containers.