Crisp Rosemary Flatbread

This didn't turn out very well when I made it, but I see a lot of potential so I want to pass on my lessons learned.

I found that it helps to roll your dough very thin to make sure you have a crispy flatbread instead of a chewy flatbread. It's difficult to get this texture consistently but you probably will just need to practice a few times to understand what thickness produces the best final texture. (Likewise you don't want to make it too thin because the bread will tend to burn).

I sprinkled the rosemary and salt on top but found that they mostly fell off after cooking. It would be good to go over the dough with a rolling pin to ensure that the seasonings get firmly pressed into the flatbread.

Quick and delicious. Not as crispy as I'd like, maybe more of a very thin biscuit. But still very good. I divided my dough into four pieces (one for each of us), and tried with each subsequent one to get it thinner and crisper - but with no luck. But it didn't matter to any of the eaters in my house - they loved them, and found the rosemary flavor to be perfect, and their tenderness just right for the two with recently tightened braces.

I used a full T dried rosemary, and crushed it a bit in my mortar and pestle. Everyone loved the flavor.

The most difficult thing about this recipe is keeping the parchment paper flat while you are rolling the dough.

I served this with the mushroom and farro soup, also from smitten kitchen, and a crisp green salad. With the soup in the freezer, this made for a great mid-week meal.