Flatbread varieties never cease to amaze me. Unlike some Italian flatbreads, this is crisp. If you under-bake it, it works as a wrap.

1/2 cup warm water
1 teaspoon yeast
2 teaspoons sugar
1 teaspoon salt
2 tablespoons oil or unsalted butter
4 egg whites
2 1/2 to 3 cups all purpose flour

beaten egg whites
poppy, sesame or caraway seeds

In a bowl, whisk together water and yeast, sugar, let stand for 5 minutes until dissolved add salt, oil and egg whites. Add most of flour to make a soft dough. Knead about five minutes. Let rest ten minutes. Place dough in a greased bowl and cover with plastic. Let rise about 90 minutes.

Gently deflate dough and divide into four portions. Roll each into a circle of 1/8 inch thickness. Place on a lightly greased baking sheet. Brush tops with beaten egg white and sprinkle with seeds, as desired. Prick dough all over.

Bake until golden brown ( 400 F. for about 15 minutes). Serve with dips, pate or cheese. Underbake a bit to use as a sandwich wrap.