Flatbread with Rosemary

Instructions: Sprinkle the yeast over the flour and salt. Mix in 1 cup of lukewarm water and 5 Tablespoons of olive oil and knead into a dough. Note that the dough must not be sticky. Use more flour if necessary to prevent it from being a sticky dough. Cover and put the bowl in a warm place so that it can double in seize. Mix the chopped rosemary with 3 tablespoons of olive oil. Turn the dough onto a floured working surface and knead, but don't overdo the kneading, it will make it too heavy. Form the dough into a square after rolling it out thinly on plenty of flour. Cut equal seizes of blocks with a pizza knife. Heat a non-stick pan and fry each piece of flatbread until crispy on both sides - it can be done in batches, but do this on low to medium heat. Brush lightly with the rosemary oil and sprinkle with sea salt. Cool them on a wire rack and continue with all the dough that are left. Garnish with a rosemary sprig. NOTE: It must be light and crispy on the outside, but soft and chewy on the inside .