Rosemary Pumpkin Seed Flatbread - cooking recipe

Ingredients

2 (7 g) packages instant dry yeast
1 1/2 cups white flour or 1 1/2 cups integral flour
3/4 cup water
2 tablespoons yogurt
1/2 cup pumpkin seeds
2 tablespoons margarine
2 teaspoons sugar
1 teaspoon salt
2 tablespoons ground rosemary

Preparation

Add the water, sugar and yeast in a bowl, mix very well and cover with towel and let rise, about 10 minutes.
In another bowl add the remaining ingredients. When ready, add the yeast water to this and then mix well, into a sticky but not watery dough.
Put the dough into a well oiled glass bowl, and move it around, evenly coating all sides of the dough. Cover with a towel, place in a warm place and let sit until it rises to double size, about an hour.
Preheat oven to 400.
Roll the dough around on a lightly floured surface, to dry it up, just a bit.
On a lightly greased baking sheet form the dough into a large flat circle.
Bake for about 10 minutes, until the dough hardens and turns golden or darker brown. Remove and let cool, then cut into pieces and serve.