Sift the flour and salt into a bowl.
In a small saucepan, warm the water with the milk (43°C/110°F) and sugar. Add the yeast and dissolve.

Add the water mixture and oil to the flour mixture. Mix well, place the dough on the table, and knead well to form a uniform, elastic dough. The dough should not stick to your hands or the table when you finish kneading. Sprinkle the dough with a little flour if necessary. Make a ball with the dough. Brush a bowl with olive oil, rub the dough in it, and leave it in the bowl.

Cover the bowl with a kitchen towel or plastic wrap and let it rise for about 2hours; the dough should double in size. It all depends on the ambient temperature; the warmer the room temperature, the faster it will double in size.

Divide the dough into 6 equal portions and shape them into balls.
Place the dough balls on a baking sheet lined with parchment paper or sprinkle some flour on the sheet pan. Make a few cuts on top with a sharp knife. Cover them with plastic wrap and let them rise for 2 hours. Brush the egg white on top with a small brush. Sprinkle with sesame seeds on top.

Preheat the oven to 246°C / 475°F.
Bake the bread for about 20 minutes until golden brown.
You can serve them for dinner or make sandwiches with them.