Romano-Cheese Flatbread Crisps
- 2 1/4cup(s) all-purpose flour
- 1 1/2teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 1 teaspoon(s) coarsely ground black pepper
- 1 tablespoon(s) olive or vegetable oil
- 1/2cup(s) grated Romano cheese
- In medium bowl, stir flour, baking powder, salt, and pepper. Add 3/4 cup water; stir until dough comes together in a ball. With hands, knead dough in bowl until smooth, about 2 minutes. (Or, in food processor with knife blade attached, combine flour, baking powder, salt, and pepper; pulse processor on and off to blend ingredients. With processor running, through feed tube, add 3/4 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 degrees F. With floured rolling pin, roll half of dough into a paper-thin rectangle, about 20 by 12 inches. (Don't worry if edges are irregular.) With pizza wheel or sharp knife, cut dough lengthwise in half to form two 20- by 6-inch rectangles. Cut rectangles crosswise into 2- by 6-inch strips.
- Place strips on 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 and use up within 2 weeks.
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