In a bowl, mix together flour, salt, and vital wheat gluten.
Add water and extra virgin olive oil and mix until the dough is just combined.
Cover with a wrap and set aside for 30 minutes.
Now pinch some dough on the side and bring it to the centre. Like wise bring the sides of the dough to the centre and flip it inside the bowl. Cover and set aside for 30 minutes.
Repeat this step twice more and at the end your dough will be very soft and stretchy.
Divide it into three portions.
Keep two portions covered while working on one.
Preheat oven to 220°C along with the baking tray.
Roll the dough into a thin rectangle to fit the tray.
Sprinkle sesame seeds on top and roll again to embed them into the bread.
Transfer it to a baking paper cut to the size of the tray.
Now place the paper in the tray and bake for 5-13 minutes depending upon the end result you need.
Immediately transfer the bread to a wire rack and allow it to cool completely.
Work on the other two portions.
Once the bread is cool, break it up into pieces and store in an airtight jar.
