Easy Flatbread

                                                                                                            

1 pgk active dry yeast

1 1/2 c warm water

1 t salt

1/4 c olive oil

3 1/2 to 3 3/4 c all-purpose flour

1/2 t salt

1/2 t black pepper

1/2 grated parmesan cheese

Directions

In a large bowl, combine the yeast, water, 1 t salt and 1 T olive oil and let stand until bubbles begin to form (about 5 minutes).

Gradually in 3 1/2 c flour until the dough has formed.

Knead the dough on a floured surface until it no longer feels sticky, adding additional flour if necessary (about 5-10 minutes).

Place the ball of dough into a bowl with 1 T olive oil, coat with oil, cover with plastic wrap and let rise until doubled in size (about 35-45 minutes).

Punch the dough to flatten, cut into four pieces, cover with plastic wrap and let rest for 10 minutes. Preheat the oven to 450F.

Gently stretch each flatbread into a oval and place on a greased baking sheet.

Sprinkle each flatbread with parmesan cheese, salt and pepper then drizzle with remaining olive oil.

Bake in 450 degree oven for 10 minutes.