While sesame seeds have been grown in tropical regions throughout the world since prehistoric times, traditional myths hold that their origins go back even further. According to Assyrian legend, when the gods met to create the world, they drank wine made from sesame seeds.
These seeds were thought to have first originated in India and were mentioned in early Hindu legends. In these legends, tales are told in which sesame seeds represent a symbol of immortality. From India, sesame seeds were introduced throughout the Middle East, Africa and Asia.
Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. The addition of sesame seeds to baked goods can be traced back to ancient Egyptian times from an ancient tomb painting that depicts a baker adding the seeds to bread dough.
Sesame seeds were brought to the United States from Africa during the late 17th century. Currently, the largest commercial producers of sesame seeds include India, China and Mexico.
Ingredients:
1 1/2 cups whole wheat and multi-grain flour, 1 cup ground oats, 1 tbsp wheat bran, 1 cup toasted sesame seeds, 1/4 tsp carom seeds(ajwain), 1/2 tsp coriander powder, a pinch of baking soda, salt to taste, 1/2 cup canola oil, 1/2 cup or less water.
Method:
Combine flours, sesame seeds, baking soda, wheat bran, carom seeds, coriander powder and salt in a big bowl. Make a well in the middle and add oil. Make crumbs of flour mix with oil. Now add water little by little and make a stiff but pliable dough. Divide dough in half, wrap each half into a plastic wrap and refrigerate for 10 to 15 minutes. On a lightly floured surface, roll out dough to 1/8 inch thickness by using knife or pizza cutter cut into small rectangles. Preheat oven to 375 degree F(200 degree C). Bake for ten minutes, then flip and bake for 5 - 7 minutes more until sticks are crisp but not brown. Remove from oven, cool completely and store in an airtight container.
