I used the same bread recipe as for my frying pan flatbreads, but let the dough rest in the fridge overnight rather than using it right away.
I let it sit on the counter for about a half hour while the oven was preheating to 350 degrees. But 325 degrees probably would have been better.
I rolled the dough out and coated it with its first sprinkling of cheese powder.
This stuff came from Savory Spice Shop in Boulder, and it's not a scary mix of chemicals.
The ingredient list is short and understandable. I like that.
Photo's a little fuzzy, but not bad considering I was holding the camera with one hand.
I folded it much like I'd do for a laminated pastry dough. One fold over.
And then another fold.
I rolled it out again.
Then I sprinkled the cheese powder on and folded in thirds again.
I rolled it out for cutting, just like my Sesame Breadsticks, and gave them the same twist.
I thought I took photos of this step, but apparently not. Basically, I rolled the dough into a rectangle about 12 x 15 inches and cut it in half lengthwise before cutting the strips. I then stretched and twisted the strips before I put them on the breadstick pans. The dough was still a tad chilly, so it was pretty bouncy and it wanted to untwist. I retwisted some that didn't want to stay put, after all of them were finished and after that short rest they were better behaved.
Since these didnt have a topping that needed to stick on, I didn't use the Quick Shine as I did for the sesame breadsticks.