Simple Rosemary Flatbread - cooking recipe

Ingredients

3 cups all-purpose flour, more
flour, for kneading
2 teaspoons kosher salt
1 tablespoon fresh rosemary, chopped
1 teaspoon extra virgin olive oil
1 1/4 cups water

Preparation

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.