Crispy Seasoned Flatbread
  1. In food processor, process flour, table salt and sugar to combine.
  2. Add water in steady stream until dough forms a ball. Process another 30 seconds. (Add more flour, if dough is too sticky.)
  3. On a floured board, knead into smooth ball. Divide into 4.
  4. With floured rolling pin, roll into paper-thin rectangle, about 12×8″ (30×20 cm).
  5. Transfer to greased baking sheet, stretching back into shape.
  6. Brush with egg white and sprinkle with Herb Salt to taste.
  1. Bake at 450°F (230°C) 8-10 minutes until crisp and browned around edges. Cool in baking sheet.
  2. Repeat with remaining dough. Break into long shards.
  3. Store in airtight container up to 2 weeks.
Recipe Notes

Servings: 4