This very crisp bread bakes to a rich golden colour with attractive brown streaks.
- Portion size 24 servings
- Credits : © CanadianLiving.com
- 1/2 cup warm water
- 4 egg whites
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 2 1/2 cups all-purpose flour (approx)
- 1/3 cup grated romano cheese
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
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.
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.
Bake in 400°F (200°C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.)