Rosemary and cheese flatbreads

Heat a large non-stick fry pan on medium.

Combine the flour, baking powder, dried rosemary, dried thyme and sea salt in a large bowl and mix until well mixed, then make a well in the middle.

Add the finely grated cheese, the olive oil and the water, and mix to a dough-like texture.

Knead by hand inside the bowl for about 1 minute to a compact dough; add more flour if it is too wet, more water if too dry.

Shape into a ball, turn out onto a floured surface, cut in two, shape each half into a ball, then cut each ball into four for eight pieces.

Roll or press each piece out to about one eighth of an inch thick, in any shape.

Brush each flatbread with a little olive oil, lay it oil side down in the hot pan, and cook about one and a half minutes per side on medium.

Shape and cook the remaining flatbreads the same way.