450 grams plain white flour
350 grams Graham flour
500-550 ml yogurt (room temperature)
200 ml milk
60 grams butter
3 teaspoons instant dried yeast
1 teaspoon salt
1 egg white
Heat the milk until lukewarm, then add the yeast, mix well, and leave it to activate. In a large bowl, sift the flours with the salt, then add the activated yeast, butter and yogurt and form a soft dough. Add the yogurt slowly, not all at once, until you get a soft, pliable dough that does not stick to your hands. Maybe you'll need additional 50 grams of flour to get that dough consistency. Cover the bowl and leave the dough to rest for about an hour, until doubled in size. After an hour, knead the dough lightly, then return to the bowl and leave for 30 minutes more.
After that, knead again lightly, then divide the dough into four equal pieces. Flatten the dough balls with a rolling pin; roll out into a circle, then cut each circle into eight triangles. Form the crescent (roll each triangle starting at the wider side), brush them with beaten egg white, sprinkle with sesame seeds and leave for about 15 minutes more, until the oven heats up.Bake them in a preheated oven, at 200˚C, for about 15-18 minutes. Serve warm.