In a skillet over medium-high heat, toast the sesame seeds unit lightly colored, took me about 7-8 minutes. Keep stirring so it will not burn or be over toasted.

Turn off the heat and set aside.

In another skillet over low-medium heat, add the flour and keep stirring for about 5 minutes. Watch out as we do not want the flour to color. Turn off heat and transfer the flour to a clean bowl.

In your coffee grinder, add seeds in patches and finely grind.

Add the ground sesame to the flour and stir to combine.

After you are done with all the seeds, transfer the flour-sesame mixture to a food processor or a blender, start the blender while gradually pouring in the oil until everything is well combined. Make sure to stop and scrape the sides every now and then.

When the mixture is homogeneous with no limps, check for consistency**.

Pour into an air-tight container, keeps for several months.