This tasted similar to something you could buy pre-made at the store. This seemed like a cross between a pizza crust and the flavor of a parmesan bread. I did not add the 1/2 cup of flour after mixing the 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt with the yeast mixture because the dough felt perfect without it and possibly would have ended up too dry. I tried adding some Italian seasoning to the dough, which was nice but I think garlic would be a lovely addition and lend it the extra flavor the bread needs. Also, the salt level is right on the edge of being too much.
Parmesan Skillet Flatbreads
From EatingWell: June/July 2006
Cooking these rustic rounds on the stovetop is fast work, fun to do and gives them a toasty exterior and moist center.
2 Reviews for Parmesan Skillet Flatbreads
These flatbreads are delicious. There are so many options for use... wraps, gyros, pizza or as a appetizers to be used with spreads. They can easily be done in skillet or on the grill and store well in the fridge for a few days.