Rosemary Flat Bread

18 oz (3cups) semolina flour
13 1/2oz (3 cups) flour
2 teaspoons kosher salt
3 Tablespoons chopped fresh rosemary
1 2/3 cups water
1/2 cup olive oil.


Mix the dry ingredients with the rosemary, then add the water and oil, and mix by hand to form a smooth dough. Knead about 2 minutes. Do not over mix. Wrap in plastic and let rest about 1 hour.

Cut dough balls about 2oz each, and roll cracker thin. Bake on a baking stone at 475 degrees F until golden brown. Remove from oven, brush with olive oil, and sprinkle with salt.

I like mine with more rosemary, so you can increase or decrease rosemary to taste.

If you do not have a baking stone, take a metal sheet pan and turn it upside down, and bake it that way. If you want to change it up, you can add a mix of herbs, like rosemary and basil, maybe some sun-dried tomatoes, or whatever you want. Enjoy!
Rick b