Start by combining the yeast, sugar and ½ cup of warm water in a large bowl. For the yeast to proof, the water should not be too hot. Mix together and set aside for about 10 minutes until foamy.

Then add the flour, remaining water and salt to the proofed yeast. Then start mixing on a low speed. Gradually add the oil and increase the mixing speed until fully combined. If the dough won’t combine, add a tablespoon of water. If the dough is sticky add a tablespoon of flour.

Flour the bowl and place the dough inside. Let it double in size by covering it with a kitchen towel and putting it in a warm area for an hour.

After approximately an hour, divide the dough into 12 balls, cover with towel and let rise for an additional 30-45 minutes.

Soak the Akawi cheese in a bowl of cold water to let out some of the salt for at least 30 minutes.

Using a large box grater, shred the soaked Akawi Cheese

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

On a floured surface, roll out each dough ball into 6 inches in diameter then place on the prepared baking sheet. Top the dough with the Akawi cheese.

Sprinke sesame seeds on top.

Bake for 10-12 minutes, until golden brown from the bottom.

Serve warm with vegetables on the side