Name: Quick Pepper-Parmesan Crisps
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 3/4 c. unbleached all-purpose flour plus more for kneading and rolling -; c. freshly grated (with a microplane) Parmigiano-Reggiano cheese -; 3/4 tsp. salt -; 1/2 tsp. freshly ground black pepper -; c. warm water -; 1 tbsp. olive oil -; Water in a spray bottle for misting -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Quick Pepper-Parmesan Crisps

1. 1 3/4 c. unbleached all-purpose flour plus more for kneading and rolling -

2. c. freshly grated (with a microplane) Parmigiano-Reggiano cheese -

3. 3/4 tsp. salt -

4. 1/2 tsp. freshly ground black pepper -

5. c. warm water -

6. 1 tbsp. olive oil -

7. Water in a spray bottle for misting -

How to cook deliciously - Quick Pepper-Parmesan Crisps

1. Stage

Place the flour, cheese, salt, and pepper in a bowl and gradually stir in the water and oil until a firm but not sticky dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 3 minutes. Separate into 6 equal pieces of dough, shape into balls, and lightly dust with flour. Place on a cutting board, cover with plastic wrap, and let rest at least 20 minutes or up to 12 hours.

2. Stage

Preheat the oven to 450 degrees. Place a heavy large baking sheet on the middle rack of the oven to preheat. Meanwhile, roll out a piece of dough on a lightly floured surface to a paper-thin round about 8 inches in diameter.

3. Stage

Remove the hot baking sheet from the oven, drape the round over the rolling pin, and transfer the dough to the hot pan. Mist lightly with water. Bake until golden, 2 to 3 minutes, turn the round over, mist it again, and bake until crisp and browned around the edges, 2 to 3 minutes longer. Remove the bread from the pan (it should be crisp enough to stay flat; return it to the oven to bake a minute or so longer if it bends). Cool on a wire rack. Repeat with the remaining dough.