Whisk yeast, warm water and sugar in a bowl. Let sit 5 minutes
In a large bowl whisk flour, romano cheese, salt, pepper, baking powder and garlic
Whisk in egg and sour cream
With a fork add yeast mixture until a dough forms
Then knead dogh on a floured surface until a soft sticky dough forms
Place dough in a non stick sprayed bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 2 hours
Combine butter, melted with olive oil in a small bowl
Cut 8 portion of dough
Roll each portion into 6 to 8 inch ovals
Heat a non stick skillet with a brushing of the butter/ oil mixture
Add rolled dough, cooking just until golden then flip and cook other side about 1 to 2 minutes per side
This bread is delicious served with soups and stews, or topped with cheese and meats and vegetables. It also freezes well, individually wrapped
