Crushed yeast is placed in a bowl, sprinkle with salt and leave for 15 minutes become a kashitsa. Mix with 1/2 cup (100 ml) cold water and the liquid is poured into the flour, initially stirred with a fork, then by hand. Knead the soft dough is placed on the scatter plate with flour and knead 10 minutes (if the dough is sticky processing, sprinkle with a little flour). Smooth elastic dough is shaped into a ball and put in scatter with a little flour bowl. Bowl covered with a cloth (which should not be based on the dough) and leave about 1 hour in a warm place to rise. If you stick with the treatment arms were immersed from time to time in the flour. After rising, the dough is poured onto a floured surface and knead for 5 minutes. Shape is oblong roll with floured rolling pin thick rolled and stretched to a thickness of about 3 mm. Flattening and stretching continue until the dough thickness and retain its shape without shrinking. Allow a few minutes, then cut into strips 1 cm wide, which are twisted and placed on a greased with vegetable oil tray at a distance of about 2.5 cm from each other. Leave to rise for 20 minutes and then coated with beaten egg and scatter rich with sesame seeds. Baked in an oven heated to 230 C. In a pale golden color bake for 10 minutes, and more tymen color and increased crispness - 16 minutes.