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