Parmesan Flatbread
| Yield: | 12 Servings |
| Categories: | American |
| 1 1/2 | c | Warm water; 105F to 115F |
| 1 | pk | Active dry yeast |
| 1/2 | ts | Sugar |
| 3 1/2 | c | Unsifted bread flour; (up to 4) |
| 3/4 | c | Whole wheat flour |
| 1/4 | c | Olive oil |
| 2 | ts | Salt |
| Egg Glaze | ||
| Toppings: Coarse salt; Italian herb seasoning, poppy seeds, grated Cheddar cheese, and/or sesame seeds, Optional | ||
| 1 1/2 | c | Parmesan cheese |
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