Total Calories: 254
Dissolve the yeast in the water. Add the remaining ingredients and knead until a smooth dough is formed—knead either by hand or in a food processor. Cover the dough and set aside to rise for 45 minutes. Preheat the oven to 450°. (Recipe prepared for high altitude cooking.) While the dough rises, prepare the topping.
Sauté onions in the oil until soft. Remove from heat and stir in poppy seeds and chopped green onions. In a small bowl, whisk egg white with water.
Divide dough into 3 pieces. Pat or roll into rectangles about 1/3 inch thick. Rest the dough for 10 minutes (to relax gluten in flour and to make dough easier to stretch). Grease 3 large cookie sheets, about 11×17 inches. If you only have one pan, just stretch and bake one at a time. Stretch each piece of dough to cover the bottom of the pans. Stretch gently with the flat palm of your hand under the dough. Don’t worry about the dough being absolutely even, the irregularities are part of its charm; creating soft and crispy pieces of cracker where the dough is thick or thin.
Brush the dough with egg white. Distribute the onion-poppy seed topping evenly over dough. Sprinkle very lightly with salt. Bake until golden, about 10–15 minutes. Cool and break into pieces for serving.
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