Flatbread Rosemary + Black Sea Salt

We made these crackers for our holiday shoot - and they were quite lovely. We served them with some of our whipped honey below.Or place them in a small box and give them as holiday gifts. Recipe below.

And if you are curious about black salt or would like to purchase some - they are in our little shop here

(shameless plug). Enjoy !

Crisp Rosemary Flatbread

Makes three 8 -10 inch rounds

1 3/4 cups unbleached all-purpose flour

4 6-inch sprigs of rosemary

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup olive oil plus more for brushing

Black sea salt

Flaky sea salt such as Maldon

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

Stir together flour, 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. Do not overwork the dough

Divide dough into 3 pieces and roll out 1 piece on a sheet of parchment paper into a 10-inch round. The dough should be quite thin, and the shape can be rustic. As you are working, keep the remaining pieces of dough covered with plastic wrap in a cool place.

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salts. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.