I found a recipe for Crisp Rosemary Flatbread at Smitten Kitchen and decided to try it as crackers. The recipe is from the July 2008 issue of Gourmet magazine. I made a few small changes to the original. Rosemary Crackers 1 3/4 cups unbleached all-purpose flour 1 tablespoon chopped rosemary (preferably fresh) 1 teaspoon baking […]
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