Simple Rosemary Flatbread

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   ["Combine flour, salt and rosemary in a large bowl.", "Stir in water and oil until dough comes together.", "Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.", "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.", "Heat a 10"" to 12"" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.", "On a lightly floured surface, divide the dough into 6 portions.", "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.", "Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).", "Repeat the cooking process with the remaining 5 dough portions."]

* Per serving · 4 servings · Values may vary.

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