Garlic Black Pepper and Cheese Flatbread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 4 cloves garlic minced
- 1 large egg
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons baking powder
- 1 cup warm water
- 2 tablespoons granulated sugar
- 3 1/2 cups all purpose flour
- 1 package rapid rise dry yeast
- 1/4 cup full fat sour cream
- 2 tablespoons fresh grated romano cheese
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons olive oil i used chili infused
- Carbohydrate 43.260399465177 g
- Cholesterol 36.2815104170952 mg
- Fat 4.75859182393375 g
- Fiber 1.57052263455618 g
- Protein 7.28852003890566 g
- Saturated Fat 2.52591075718936 g
- Serving Size 1 1 serving (119g)
- Sodium 55.4192620820113 mg
- Sugar 41.6898768306208 g
- Trans Fat 0.556484391156981 g
- Calories 249 calories
Whisk yeast, warm water and sugar in a bowl. Let sit 5 minutes In a large bowl whisk flour, romano cheese, salt, pepper, baking powder and garlic Whisk in egg and sour cream With a fork add yeast mixture until a dough forms Then knead dogh on a floured surface until a soft sticky dough forms Place dough in a non stick sprayed bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 2 hours Combine butter, melted with olive oil in a small bowl Cut 8 portion of dough Roll each portion into 6 to 8 inch ovals Heat a non stick skillet with a brushing of the butter/ oil mixture Add rolled dough, cooking just until golden then flip and cook other side about 1 to 2 minutes per side This bread is delicious served with soups and stews, or topped with cheese and meats and vegetables. It also freezes well, individually wrapped
