Cookbook, breads and muffins, Sesame Flatbread

Sesame Flatbread

1/4 cup egg whites
1/4 cup canola oil
1/4 cup water
1 tsp. salt
2 cups flour, more if very sticky
sesame seeds

Process wet ingredients, then add flour gradually until ball forms. Refrigerate 1 hour to overnight to relax gluten. Roll as flat as possible (try to get it really really thin), then gently stretch with hands, as for a pizza dough until resembling strudel. Lay on baking sheets, brush with water and sprinkle generously with sesame seeds. Trim thick overhang and bake at 400 until golden and crisp. Watch carefully as it browns, as it tends to burn quickly, once it starts to cook.