In a bowl mix 4 tablespoons of lukewarm water (out of the 2/3rd cup) and the instant yeast and sugar. Keep aside for 10-12 mins until the mixture turns frothy. If it hasn't then discard and start all over again with a new package.

Meanwhile sift the flour and salt into a large bowl and make a well in the centre. Add the frothy yeast mixture and olive oil and mix. Add the rest of the lukewarm water in parts and keep kneading until you get a smooth dough. Turn it onto a lightly floured surface and continue to knead for 8-10 mins till smooth & elastic.

Now, roll the dough into a 6x8" rectangle, brush with olive oil and cover with a plastic film/cling wrap and leave in a warm place until it doubles in volume. When the dough has doubled preheat the oven to 200 C. Line two baking sheets/trays with baking parchment (butter paper) or lightly oil the trays.

Cut the dough into two equal parts (3x4" rectangles) and then each rectangle into 10 strips of approx 3" each. Stretch each strip gently until it is 12" long.

Spread out the sesame (and the cheese if using) on a large plate and roll each strip in it till well coated (press lightly while coating so that the seeds stick to it or else they will fall off once baked - however make sure to maintain the shape of the dough)

Place the grissini, spaced well apart on the prepared baking trays and bake for 15-20 mins until golden - keep an eye out as they brown quickly after 14-15 mins. Remove and cool completely on a wire rack.

Store in an airtight container and serve as a snack with a dip or along with soups