Crisp Rosemary FlatbreadMikkel Vang
Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you'll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.
Cooks' note:
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
