Simple Rosemary Flatbread

From Fine Cooking #67. Serve with curry, warm salad on top, tomato soup etc.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3  cups all-purpose flour, more
•  flour, for kneading
• 2  teaspoons kosher salt
• 1  tablespoon fresh rosemary, chopped
• 1  teaspoon extra virgin olive oil
• 1 1⁄4 cups water

Directions

1. Combine flour, salt and rosemary in a large bowl.
2. Stir in water and oil until dough comes together.
3. Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
4. Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
5. Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
6. On a lightly floured surface, divide the dough into 6 portions.
7. Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
8. Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
9. Repeat the cooking process with the remaining 5 dough portions.