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Rosemary and Garlic Flatbreads

Serves 2 (creates 2 flatbreads approx 2cm thick).  Time required: 25 mins (10 mins prep, 15 mins baking). Ingredients - 250g plain flour - 2 tablespoons of chopped rosemary (or one if you're not obsessed like me!), plus a couple of sprigs for decoration.  - 4 garlic cloves, finely chopped - 1 teaspoon of baking power - a good pinch of salt - 130ml warm water - 85g olive oil, plus a little extra for brushing pre-oven - course sea salt (for sprinkling pre-oven) Method 1. Pre-heat your oven to 230 degrees conventional / 210 fan / gm 8. In a mixing bowl, combine the flour, rosemary (except the sprigs), garlic, baking power and salt together. Once well-mixed, make a little well in the centre and pour in your water and olive oil.  2. Either with a wooden spoon or with your hands (I prefer the latter as I feel I have more control), combine everything until you have a dough. It will be very sticky and moist at first, but after about 2-3 minutes of combining, it should all merge together. I

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