# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1 teaspoon sugar
→ Herbs & Aromatics
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 cloves garlic, minced
→ Wet Ingredients
07 - 3/4 cup whole milk (or plant-based milk for vegan option)
08 - 1/4 cup olive oil
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
03 - Stir in finely chopped rosemary and minced garlic until evenly distributed.
04 - Pour in the whole milk and olive oil. Gently mix with a spatula until a soft dough forms, taking care not to overmix.
05 - Turn the dough onto a lightly floured surface and pat it into a round disk approximately 1 inch thick.
06 - Transfer the dough disk to the prepared baking sheet. Score the top into 8 wedges using a sharp knife. Optionally, brush with extra olive oil and sprinkle with sea salt and additional rosemary.
07 - Bake for 18 to 22 minutes, or until the flatbread is golden brown and cooked through.
08 - Allow to cool slightly on a wire rack before cutting into wedges. Serve warm.
