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1
In a large bowl stir together lukewarm water, sugar, and yeast and let stand until foamy, about 5 minutes.
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2
Cut butter into bits and stir into yeast mixture with flour, cornmeal, chile powder, and table salt, stirring until mixture just forms a dough.
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3
On a lightly floured surface knead dough until smooth and butter is incorporated, about 5 minutes.
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4
Form dough into a ball and put in a lightly oiled bowl, turning it to coat.
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5
Chill dough, covered with plastic wrap, 1 hour.
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6
Preheat oven to 400F, and lightly flour 2 large baking sheets.
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7
Chop pumpkin seeds.
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8
(The finer they are chopped, the thinner the flatbread will be.)
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9
In a small bowl with a fork beat together egg and cold water until combined well to make an egg wash. Divide dough in half and chill one half, covered.
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10
On a lightly floured surface with a floured rolling pin roll out remaining half of dough into an 1/8-inch-thick rough oval and sprinkle with half of pumpkin seeds.
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11
With rolling pin press pumpkin seeds into dough and roll dough as thin as possible.
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12
Brush dough with some egg wash and cut into irregular long thin wedges (about 6 by 1 inch).
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13
With a spatula transfer wedges to baking sheets and sprinkle with kosher salt to taste.
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14
Bake flatbread wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp, 10 to 15 minutes, and transfer to racks to cool.
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15
Make more flatbread wedges in same manner with chilled dough.
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16
Flatbread wedges may be made 3 days ahead and kept in an airtight container at room temperature.
