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In a large bowl, mix together 2 cups of warm water, 2 tbsp of instant or active dry yeast, and 1 tbsp sugar. Leave this yeast mixture to bloom (i.e. froth up), which may take about 10 minute.
Now to the yeast mixture, mix in: -¼ cup sugar -¼ cup skim milk powder -1 tsp baking powder -1 tsp salt -1 egg (optional) -2 cups all-purpose flour
At this point, it'll be a liquid mixture. Leave it to rest for 10 minutes before the next step.
After the 10 minutes, add the following and knead until you have a cohesive dough: -½ cup vegetable oil -1 tbsp white vinegar -3-5 cups all-purpose flour (as needed. I added 4 cups. You may need more or less to get the right consistency so just add it gradually)
Either use the dough right away, or leave it to proof up to an hour.
For the cones, the dough strips should be about 9.5 inch long, ½ inch wide, ¼ inch thick. Brush with milk and top with sesame seeds or nigella seeds, and bake on a parchment lined baking sheet in a 350°F oven until golden brown, which takes about 20 minutes.
The mini pizzas need about 12-15 minutes.