21/2 cups (625 mL) all-purpose flour
1 tsp (5 mL) Windsor®Table Salt
1 tsp (5 mL) sugar
2/3 cup (150 mL) cold water
1 egg white, beaten
2 tbsp (30 mL) Herb Salt or Windsor® Nature’s Seasons®
In food processor, process flour, table salt and sugar to combine. Add water in steady stream until dough forms a ball. Process another 30 seconds. (Add more flour, if dough is too sticky.)
On a floured board, knead into smooth ball. Divide into 4. With floured rolling pin, roll into paper-thin rectangle, about 12x8" (30x20 cm). Transfer to greased baking sheet, stretching back into shape. Brush with egg white and sprinkle with Herb Salt to taste.
Bake at 450°F (230°C) 8-10 minutes until crisp and browned around edges. Cool in baking sheet. Repeat with remaining dough. Break into long shards.
Store in airtight container up to 2 weeks.