We made these crackers using herbs harvested from the River Forest Community Herb Garden. Recipe from https://www.washingtonpost.com/recipes/crisp-rosemary-flatbread-crackers/13318/?utm_term=.f3d50f03e6c7
1 3/4 cups flour, plus more for the work surface
1 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons coarsely chopped rosemary
1/2 cup water
1/3 cup olive oil, plus more for brushing
Flaked sea salt, such as Maldon
Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.
Lightly flour a work surface.
Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.
Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.
Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine, and transfer to a sheet of parchment paper.
Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.
Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.
Repeat to use all of the remaining dough.