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Ingredients

1 ¾ cups all-purpose flour 4 sprigs fresh rosemary, chopped, or to taste 1 teaspoon baking powder ¾ teaspoon salt ½ cup water ⅓ cup olive oil 2 teaspoons all-purpose flour, or as needed 2 teaspoons olive oil, or as needed ½ teaspoon sea salt, or to taste ½ teaspoon garlic powder, or to taste

Nutrition Info

128.9 calories carbohydrate: 14.5 g cholesterol: : - fat: 7 g fiber: 0.5 g protein: 2 g saturatedFat: 1 g servingSize: - sodium: 260.2 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 450 degrees F (230 degrees C).
Combine 1 3/4 cups flour, 1 tablespoon rosemary, baking powder, and 3/4 teaspoon salt. Add water and 1/3 cup olive oil, stir until dough is well combined.
Sprinkle a work surface with 2 teaspoons flour. Turn dough out onto the surface and knead until smooth, 6 to 8 turns. Divide dough into 3 sections, keep covered with plastic wrap while shaping flatbreads.
Shape each third on a sheet of parchment paper, flatten into a thin round 10 to 12 inches thick. Brush lightly with about 1/2 teaspoon olive oil. Sprinkle lightly with sea salt and garlic powder. Press thin clusters of rosemary into the dough. Repeat shaping and coating the remaining dough sections, place them on a baking sheet.
Bake in the preheated oven until beginning to brown, 12 to 14 minutes. Cut with a pizza knife immediately or let cool and break into pieces.

3 flatbreads

Easy flatbread without yeast. Store in airtight container or resealable bag.