rosemary flatbread biscuits

These biscuits are baked quickly at a high temperature to produce a golden crispness. They are perfect with dips or cheeses.

250 g organic plain flour
1 tsp dried yeast
45 ml extra virgin olive oil
140 ml lukewarm water
1 tsp sea salt, crushed

To Finish:
1 tbsp rosemary leaves
1 tbsp sea salt

View the full recipe at The Circus Gardener’s Kitchen →