Divide the dough into 16 balls, dust your surface with flour, and roll out each ball to about ½-inch thickness.
With a pastry brush, place a dollop of egg white in the center of each flatbread and “paste” on a basil leaf.

Heat a ridged griddle or skillet over medium-high heat and add olive oil.
Place flatbreads basil side down on griddle and let cook until browned, about 2 minutes.  Flip and repeat.  Add more olive oil if needed.
Let flatbreads cool on wire racks.