2 C Flour
1 ½ tsp. Yeast
¼ tsp. Salt
2 T. Sugar
¾ C. Potato Water*
*3/4 C. Water + 3 T. Potato Flakes*
Mix and knead dough 3 minutes. Let stand, cover with clean towel for 10 minutes. Form into large golf balls and then roll out to ¼ inch thick. Bake on an ungreased sheet 3-5 minutes at 550.
These are great for Pesto Pita Wedges and also as the base for Pizzas!
