- 1 cup sesame seeds (5 ounces)
- 3 cups unbleached all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 2/3 cup chilled lard or vegetable shortening
- 2/3 cup cold milk
- Preheat the oven to 425°. Toast the sesame seeds in a pie pan in the oven for 4 minutes, stirring occasionally, until deep golden. Transfer to a plate and let cool.
- In a large bowl, sift the flour with the cream of tartar, baking soda and 1 teaspoon of salt. Cut in the lard until the mixture resembles coarse meal. Stir in the sesame seeds and the milk and mix until blended.
- Turn the dough out onto a lightly floured surface and knead briefly. Divide the dough in half. Roll out 1 piece of dough as thinly as possible (at most 1/8 inch thick). Prick the dough all over with a fork and stamp out 2-inch rounds. Transfer the rounds to a large baking sheet and sprinkle with salt. Bake for about 14 minutes, or until deep golden brown. Let cool slightly, then transfer to a rack. Repeat with the remaining dough. Serve the wafers warm or at room temperature.
The wafers can be stored in an airtight container for up to 1 week. Rewarm before serving.