Rosemary Flat Bread

This is from Sarah Raven's Garden Cookbook. I haven't cooked it but am going to this w/e, particularly as SR says it's easy enough to do standing on your head. I will stand on my feet, and report back.

For 6 medium-sized flat breads:

200g strong white flour

half teaspoon dried yeast

150ml tepid water

1 tblsp olive oil

salt

rosemary, coarsely chopped

Put the flour into a large bowl and add the yeast. Add the warm water, olive oil and pinch salt, and mix to a rather sloppy dough. Once you have a ball of dough, knead on a floury surface for 5 mins until slightly elastic but still tacky. Leave the dough under damp tea towel for an hour. It will double in size. Pre-heat a medium oven. Break off a 5cm-sized ball of dough and roll it out on a floured surface to a thickness of about 5mm. Repeat until you have used all the dough. Brush each flat bread with olive oil. Sprinkle with salt, and scatter with rosemary. Bake on baking trays for about 10 mins, until the surface starts to bubble and turn a golden brown. Don't cook too long or they'll turn into cardboard. Serve immediately.

Yum.