Crisp Rosemary Flatbread

[KarakD.]

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 -or- sunflower oil
Kosher Salt

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Then roll out as flat as you can
Once the dough is rolled out gently pour EVOO on top & a dash of salt.
Place in center of oven for approx. 10 to 12 mins.

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I started using sunflower oil in place of EVOO because it makes for a crisper cracker.
However, I still pour EVOO on top of the dough for flavor.

[C.O.]

Oooh I wonder if I used coconut oil if it would still be good?

[KarakD.]

Oooh I wonder if I used coconut oil if it would still be good?

This is so easy to make! I say try it & if you don't like it then feed it to the birds

[C.O.]

Thanks, i'll try to remember to post how it turns out. Ah feeding the birds, used to love that as a kid, haven't done that in years. Gotta go some place where its not only pigeons though, not a big fan of flying rats.