Put the two types of flours in the mixer bowl and add the yeast, olive oil, sugar and honey. With the mixer on low speed, add the salt and water. Mix for 10 minutes until it forms a flexible dough.

Spread a little olive oil around the ball of dough. Cover the dough with plastic wrap and place a kitchen towel over it. Leave it to rise for one and a half to two hours.

Once the dough has doubled in volume, prepare a bowl with hot water. Preheat oven to 350 degrees Fahrenheit.

Mix all the sesame seeds together and pour them onto Gefen Parchment Paper.

Remove the air from the dough and divide it into three-ounce balls (or about 20 equal balls if you do it by eye). Roll each ball into a long, thin, tapered finger roll (lachmaniyah).

Dip each roll into the bowl of hot water and immediately roll it in the sesame seeds so that it covers all sides.

Place the rolls on a tray lined with parchment paper, and let rise for an additional 20 minutes.

Bake for about 30 minutes.