INGREDIENTS

INSTRUCTIONS

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"
<mega-bytes@email.msn.com>  on Apr 11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 344
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1021mg
Potassium: 110.2mg
Carbohydrates: 72.6g
Fiber: 2.7g
Sugar: <1g
Protein: 9.8g