Title: Romano-Cheese Flatbread Crisps
Categories: Appetizers, Snacks
Yield: 3 Servings

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
2 1/4 c All-purpose flour
1 1/2 ts Baking powder
1 ts Salt
1 ts Coarse black pepper
1 tb Olive or vegetable oil
1/2 c Romano; grate

In medium bowl, stir flour, baking powder, salt and pepper. Add 3/4 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 3/4 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" on
Apr 11, 1998