Mix the warm water and yeast until the yeast dissolves. Add the flour, oil, sugar and salt and kneed well by hand or on a mixing machine until the dough is very elastic.
You may want to add a bit more flour if necessary in case it is too wet. Cover the dough and allow it to rise for about one hour.
Turn the dough onto a lightly floured board and divide into 12 small sections. Roll each section until it is the size of a large thumb.
Arrange on a baking pan. Lightly spray the tops with the vegetable oil cooking spray and sprinkle with garlic powder and a little grated Parmesan cheese. Bake for 10 minutes at 400F.
When finished you can serve warm with salt-free tomato/pasta sauce or keep at room temperature until ready to serve. You can also wrap and freeze them for later use. We like them for after-school snacks or parties, too.
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