Shortcut Spicy Gouda Flatbread

Starting with a prepared baking mix makes this recipe so fast and easy to prepare. Adding lots of Beemster Hatch Pepper Gouda makes it oh so tasty!

Prep time: 20 minutes

Cook time: 15 to 20 minutes

2  cups prepared baking mix, plus additional for rolling

2 teaspoons garlic salt

1 1/2 teaspoons onion powder

2/3 cup milk

1 cup lightly packed, coarsely shredded Beemster Hatch Pepper or

     Smoked Hatch Pepper Gouda Cheese

1/4 cup very finely chopped walnuts or other desired nuts

Olive oil spray

Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Stir together baking mix and seasonings in a large bowl with a fork. Stir in milk with a fork until a shaggy dough forms, adding a bit more milk if needed. Add cheese and walnuts and stir until the dough comes together. Knead several times on a lightly floured board until smooth. Divide into 6 equal pieces and roll into balls. Roll each piece into a very thin oval on a board. (When you think it’s thin, roll it even thinner to make the lightest flatbread.) Working in baches, carefully transfer to prepared baking sheets, pressing together any tears that the nuts make. Coat  the surface with olive oil spray. Bake for 15 to 20 minutes or until golden brown, spraying with olive oil again halfway through cooking. Break into large pieces when cool and store in an airtight container.