Preparation
COMBINE flour, Cheddar Cheese Powder, Rosemary Basil Sea Salt, Italian Herb Spice Blend, and baking powder in a bowl and whisk together.
ADD 1 cup water. Using a rubber spatula, mix until well-blended (should look like lumpy pancake batter).
COAT the entire bottom of a 10-inch non-stick skillet with Organic Extra Virgin Olive Oil and pour dough into skillet. Shake skillet to evenly cover bottom with dough (wet hands with water and pat dough out to the sides if needed).
TURN heat on to medium and drizzle 2 TBS water around edge of pan. When water and oil around edge begins to sizzle or bubble, cover with a lid.
LOWER heat to medium-low and allow to cook/steam for 10 mins, checking bottom of dough halfway through (don’t worry, the dough will look weird at this point, but that’s ok). When dough has slightly risen and underside is golden brown, flip over, cover and continue to cook 5 mins more or until bread is golden brown.
Yield: 4-6 servings
Total Time: 25 mins
Prep: 6 mins
Cook: 19 mins
