Dough: Pulse together flour, baking powder, and salt in a food processor until well mixed. Add butter and pulse until mixture resembles coarse meal. (Alternatively, whisk together dry ingredients and cut in butter with a pastry blender.) Transfer to a bowl and stir in yogurt and 1 cup sesame seeds until mixture forms a dough. Divide dough into quarters, wrapping each in plastic wrap. Chill 10 minutes.

Preheat oven to 350°F.

Glaze: Stir together eggs, sugar, and soy sauce with a fork until sugar is dissolved.

Roll out dough:

Divide 1 dough quarter into 12 equal portions and form each into a 4-inch log with your hands. With a floured rolling pin, roll out each log into a 12- to 14-inch strip on a lightly floured surface. Transfer strips to 2 greased baking sheets. Brush strips with glaze and sprinkle with one fourth of remaining sesame seeds.

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total, or until glaze is golden brown and crackers are crisp. Transfer to racks to cool. Make more crackers in same manner.

Cooks note:

·You can make crackers 1 week ahead and keep in an airtight container at room temperature.

here are a few tips, though... you might want to chill it for more than 10 minutes. the dough is very wet and gooey, and is hard to work with when warm. we chilled it in the fridge for 20 -30 minutes. if you have a pasta machine, try rolling this dough out with it. again, youll have to chill it well and maybe add a little flour to it so it wont stick. if you use a pasta machine, dont put the sesame seeds into the dough. just sprinkle them on top after youve glazed it. the glaze can turn from golden to burnt-as-hell in just a couple of minutes (because of the sugar), so you really have to watch them. also, it didnt take 20 minutes to bake. more like just under 15 minutes.