Cheesy Flatbread

This very crisp bread bakes to a rich golden colour with attractive brown streaks.

1/2 cup Warm water 125 mL
4 Egg whites 4
1 tsp Salt 5 mL
1 tsp Granulated sugar 5 mL
1 tsp Active dry yeast 5 mL
2-1/2 cups All-purpose flour (approx) 625 mL
1/3 cup Grated romano or Parmesan cheese 75 mL
1 tsp Dried thyme 5 mL
1 tbsp Each poppy and sesame seeds 15 mL

Step 1: In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.

Step 2: Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.

Step 3: Bake in 400 degrees F (200 degrees C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards.

Notes: Flatbread can be stored at room temperature in airtight container for up to 3 days.