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Makes twenty-four 2-by-9-inch oval crackers or 5-inch round crackers

1¾ cups flour, plus more for the work surface

1 teaspoon baking powder

¾ teaspoon salt

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2 tablespoons coarsely chopped rosemary

½ cup water

1/3 cup olive oil, plus more for brushing

Flaked sea salt, such as Maldon

1. Place a heavy baking sheet on the middle rack of the oven; preheat to 450 degrees.

2. Lightly flour a work surface.

3. Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently four or five times to bring the dough together into a soft, smooth ball.

4. Divide the dough into six equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into four equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough should be very thin. Use the tines of a fork to prick the cracker several times.

5. Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine. Transfer to a sheet of parchment paper.

6. Just before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing slightly so the flakes adhere.

7. Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, four to six minutes. Transfer the crackers to a wire rack to cool.

8. Repeat to use all of the remaining dough.

Nutritional information per cracker (based on 24): 80 calories, 1 g protein, 9 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 135 mg sodium, 0 g dietary fiber, 0 g sugar

Adapted by The Washington Post from a recipe in the July 2008 issue of Gourmet

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