In a measure jar mix together water, honey and the active dry yeast. Combine well. Put aside for 10 minutes. Meanwhile mix both of the flours together in a large bowl.
Combine the yeast mixture with the flour mixture. Start to knead. Knead for about 5 minutes. Add the salt and knead for another 10 minutes. The dough has to be flexible and shiny. Wrap in a plastic foil and put in the refrigerator for 2 hours, to rest.
Preheat the oven to 250°C / 480°F. Lightly dust a clean work surface with flour, place the dough on a work surface and divide the dough into 4 equal parts, using a metal dough scraper or a sharp knife. Roll each part of the dough to a 1 mm / 0.04 inch thick square. Transfer the rolled dough to a baking tray lined with parchment paper. Brush the dough with the egg wash and dock the dough with a help of a fork.
Slice the dough on 3 cm / 1.2 inch wide straps and sprinkle with different seeds, dried herbs or even grated cheese. Bake at 240°C / 460°F for 10-12 minutes. Cool on a wire rack. Serve with yogurt sauce or avocado dipping.