Crispy rosemary flatbread

Smittenkitchen says: 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, 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.

Crispy crispy!

Fresh from the garden: rosemary
Recipe source: adapted by smittenkitchen.com from a recipe in Gourmet magazine
Serves: 8 or about 30 tastes

What to do:

• Preheat oven to 230°C with 3 heavy baking sheets inside.
• Wash, dry and chop 1 sprig of rosemary.
• Stir together flour, 1 tablespoon chopped rosemary, baking powder, and salt in a medium bowl. Make a well in centre, 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 each piece separately on sheets of baking paper into shapes large enough to fit  each baking tray (shape can be rustic; dough should be thin).
• Lightly brush the tops with additional oil and then strip the remaining rosemary, scattering small clusters of leaves on top, pressing in slightly. Sprinkle with flaked salt.
• Slide rounds (still on baking paper) onto the preheated baking sheets and bake until pale golden and browned in spots, 8 to 10 minutes.
• Transfer flatbread (discard baking paper) to racks to cool.
• Break into pieces and serve.
• Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature. 

Notes: Why is this called flatbread? Why is this unleavened bread? What is kneading?