Name: Crisp Rosemary Flatbread
Cook time: 15 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 1 3/4 cups unbleached all-purpose flour; 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/2 cup water; 1/3 cup olive oil plus more for brushing; Flaky sea salt such as Maldon

Crisp Rosemary FlatbreadMikkel Vang

Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you'll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

Cooks' note:

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Recipe notes

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