Recipe - Crisp Potato Flatbread

One half teaspoon Granulated sugar
1 pack Active dry yeast
1 cup Lukewarm water
3 One fourth cup Allpurpose flour
1 teaspoon Salt
1 tablespoon Olive oil

Dissolve yeast and sugar in lukewarm water; set aside. In large mixing
bowl, combine 2Three fourths cups flour and the salt; stir yeast mixture and oil
into the flour until a dough forms. On a lightly floured work surface,
knead the dough about 10 minutes, working in remaining flour until dough is
sticky. Place in an oiled bowl, cover with plastic wrap and let rise until
double in size, about 40 minutes.

Makes one 16 inch crust.

Assorted recipes from the Detroit News, entered by Diane Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini