Romano-cheese flatbread crisps

Yield: 3 Servings

Measure Ingredient
2¼ cup All-purpose flour
1½ teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Coarse black pepper
1 tablespoon Olive or vegetable oil
½ cup Romano; grate

WALDINE VAN GEFFEN VGHC42A

In medium bowl, stir flour, baking powder, salt and pepper. Add ¾ c water; stir until dough comes together in a ball. With hands, knead dough in bowl until smooth, about 2 minutes. (Or in processor, combine flour, baking powder, salt and pepper; pulse processor on and off to blend ingredients. With processor running, through feed tube, add ¾ c water; continue to process about 30 seconds or until dough forms a smooth ball.) Divide dough in half; cover half of dough with plastic wrap and set aside.

Preheat oven to 350~. With floured rolling pin, roll half of dough into a paper-thin rectangle, about 20x12". (Don't worry if edges are irregular.) With pizza wheel or sharp knife, cut dough lengthwise in half to form 2 20x6" rectangles. Cut rectangles crosswise into 2x6" strips. Place strips onto 2 ungreased large cookie sheets, let rest 10 minutes. With pastry brush, brush strips lightly with olive oil; sprinkle with half of grated cheese. Place cookie sheets on 2 oven racks. Bake strips 15 to 18 minutes until lightly browned, rotating cookie sheets between upper and lower racks half-way through baking time. Immediately remove flatbread crisps to wire racks to cool. Repeat with remaining dough. Store in tightly covered container to use up within 2 weeks. Each: 35 cal; 1 gr fat; 26% fat.

Source: Good Housekeeping.

MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 11, 1998

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