125ml (0.5 cup) vegetable oil 1 tsp vegetable oil extra 410 gm plain flour 1 egg, lightly beaten 150 gm (1 cup) sesame seeds salt boiling and cold water
Preheat oven to 230°C.
Heat oil in a saucepan over medium-high heat. When hot, gradually add 110gm of the flour and 0.5 tsp fine salt. Stir continuously until golden-brown and nutty in flavour, with a consistency of soft butter (4-5 minutes). If mixture is too dry add a little more oil. Set aside.
Combine remaining flour and 1 tsp fine salt in a large bowl. Mix well, and make a well in the centre. Pour in 185 ml boiling water and 80 ml cold water and mix quickly to combine. Add extra oil and mix well, until just cool enough to touch (30-60 seconds).
Turn hot-water dough onto a floured surface and knead with floured hands until smooth (1-2 min). Lightly dust with flour, cover with a tea-towel, and rest the dough for 10 minutes.
Roll the rested hot-water dough into a 12cm by 45cm rectangle and, with shortest side facing you, spread half the reserved oil dough evenly down the long middle third of the hot-water dough. Fold one-third of the hot-water dough lengthways to cover the oil dough. Spread the second half of the oil dough on top of the folded layer and fold the remaining third of hot-water dough to enclose it completely. You'll now have a long rectangular piece of layered dough. Cover it with a damp tea-towel and allow it to rest for 10 minutes.
Cut the dough widthways into 20 even pieces at approximately two centimetre intervals, then pinch the edges to seal the cut sides.
Working with one piece of dough at a time, and with longer side facing you, roll each piece into a 15cm by 10cm rectangle. Fold into thirds lengthways (ie. 5cm by 10cm rectangle when finished) and roll again to the same dimensions. Roll the dough into a cylinder, then roll out into a 7cm by 15cm rectangle.
Throughout all this rolling, make sure the eadges are sealed each time, to prevent air escaping when baking.
Spread the sesame seeds out onto a plate. Working with one piece at a time, brush dough with eggwash, place onto plated sesame seeds, turn to coat thickly, then place on an oven tray.
Bake bread until puffed and golden (8-10 minutes). Serve warm.
Uncooked dough can be refridgerated covered in plastic for one day before baking.