Bread-Bakers v100.n068.7

I posted this message a couple of weeks ago, but it must have fallen out in 
the crash.

At a Good Earth restaurant in Minneapolis, we were served what they called 
flatbread and I would call a cracker.  Thin, crisp, multigrain, with bits 
of red and green, maybe pepper and spinach, in them.  Has anyone a recipe 
of this type to share?

D. Zytowski, Ames IA