Crisp Seedy Cracker Bread

1. 1

   Grease two rimless baking sheets; set aside.

2. 2

   In a food processor, pulse 3 1/2 cups of the flour with salt until combined.

3. 3

   with motor running, add water in a steady stream until dough forms ball.

4. 4

   Pulse in as much of the remaining flour as necassary, at a time, until dough is no longer sticky.

5. 5

   Whirl for 1 minute.

6. 6

   Turn out onto lightly floured surface; knead into ball.

7. 7

   Cover with bowl or plastic wrap: let rest for 30 minutes.

8. 8

   Divide dough into 6 pieces.

9. 9

   Leaving remaining pieces covered with plastic wrap, roll out 1 piece very thin (14x9-inches) rectangle; place on 1 of the prepared pans,.

10. 10

    Brush lightly with some of the egg white; sprinkle lightly with about 1/6 of the sesame seeds and salt.

11. 11

    Bake in center of a 500F oven, turning baking sheet halfway through , until edges are browned and golden-brown blisters appear all over, 7-9 minutes.

12. 12

    Let cool on rack,.

13. 13

    Repeat with remaining dough, egg white, seeds, and salt.

14. 14

    Break into shards.

15. 15

    MAKE AHEAD: Store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.