Preheat oven to 450 degrees.

In a small bowl, beat together eggs and milk.

In large bowl, mix 4 cups of the flour, the sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually blend in egg mixture, mixing until dough pulls away from sides of bowl. (Add more flour if dough is too moist.)

On floured surface, knead dough lightly to form smooth ball. Divide into 4 parts; wrap 3 of them in plastic wrap to keep from drying out. Work with and bake one portion at a time.

On floured surface, roll out dough 1/8 inch thick, flouring as required to prevent sticking. Form into ball; then roll out again to 14 inch round.

Transfer round to greased baking sheet. Brush lightly with water; sprinkle with 1 tsp sesame seed.

Place shallow pan of hot water on bottom rack of oven. Place baking sheet on rack above water; baking dough 3 minutes. Remove water, reduce heat to 300 degrees, and bake until dough is blistered, dry to the touch, and lightly browned, 12-15 minutes. Cool on wire rack.

Repeat with remaining dough. When rounds are crisp and cool, break apart to serve.

Nutritional Analysis is for four large rounds.