Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it.
I think you could easily swap the rosemary for other herbs, such as
thyme or tarragon, or punch it up with black pepper or other spices, but
personally, I like it just the way it is here.
1 3/4 cups spelt 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
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.
Divide dough into 3 pieces and roll out 1 piece (keep remaining
pieces covered with plastic wrap) on a sheet of parchment paper into a
10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of
rosemary leaves on top, pressing in slightly. Sprinkle with sea salt.
Slide round (still on parchment) onto preheated baking sheet and bake
until pale golden and browned in spots, 8 to 10 minutes. Transfer
flatbread (discard parchment) 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.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Adapted from recipe at: http://smittenkitchen.com/blog/2008/08/crisp-rosemary-flatbread/