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

1 1/2 teaspoons onion powder

1 1/2  teaspoons garlic salt

6 tablespoons milk

1 cup coarsely shredded Beemster Hatch Pepper or Smoked Hatch

     Pepper Gouda Cheese

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

Olive oil or 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 board coated with a bit of baking mix until smooth. Divide into 6 equal pieces and roll into balls.  

Roll each piece as thinly possible into an oval on a board using a more baking mix or flour as needed to keep from sticking. (When you think it’s thin, roll it even thinner to make the lightest flatbread.) Carefully transfer to prepared baking sheets, pressing together any tears.  Brush lightly with olive oil or coat with olive oil spray. Press any thicker edges with your fingers to make even thinner. Bake for 15 to 20 minutes or until golden brown, coating with olive oil again halfway through cooking.. Break into large pieces when cool and store in an airtight container.