Recipe - Romano-Cheese Flatbread Crisps

WALDINE VAN GEFFEN VGHC42A
2 One fourth cup Allpurpose flour
1 One half teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Coarse black pepper
1 tablespoon Olive or vegetable oil
One half cup Romano; grate

In medium bowl, stir flour, baking powder, salt and pepper. Add Three fourths 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 Three fourths cup 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
paperthin 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
halfway 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 MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 11, 1998