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

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

1. Combine flour, salt and rosemary in a large bowl.
2. Stir in water and oil until dough comes together.
3. Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
4. 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.
5. Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
6. On a lightly floured surface, divide the dough into 6 portions.
7. 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.
8. Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
9. Repeat the cooking process with the remaining 5 dough portions.