Ingredients
2 cups flour
1 tsp. baking powder
1 tsp. kosher salt
2/3 cup warm water
1/3 cup olive oil
2 tbs. fresh rosemary (chopped)
Preparation
Preheat oven to 400. Lightly spray or grease two large cookie sheets with olive oil.
Combine flour, baking powder, salt, and 1 tablespoon of the rosemary. Mix in water and oil until dough forms a smooth ball. Separate the dough in two, and flatten on each cookie sheet.
The thinner the dough, the crispier the cracker. You can use a roller, but my kids and I prefer spreading it with our fingers.
Sprinkle remaining rosemary on the tops and pat down. Use a pizza-cutter to cut before baking for even crackers, or break unevenly after baking for a more rustic look.
Bake for approximately 10 minutes, or until crispy.
