Ingredients
1-1/4 cups all-purpose flour3/4 cup whole wheat flour1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon dried rosemary, crushed1/4 cup olive oil1/2 cup 2% milk1-1/2 teaspoons kosher salt, divided
Preparation
In a small bowl, combine the flours, sugar, salt and rosemary. Gradually add oil, tossing with a fork to combine. Add milk; toss with a fork until mixture forms a ball. Turn onto a lightly floured surface; knead 8-10 times.
Divide dough into 3 equal portions. On a greased baking sheet, roll out 1 portion into a 9x8-in. rectangle, about 1/16 in. thick. Sprinkle with 1/2 teaspoon kosher salt. Using rolling pin, gently press salt into dough. Prick holes in dough with a fork. Score dough into 16 pieces. Repeat with remaining dough.
Bake at 400° until edges are lightly browned, 9-11 minutes. Immediately cut along the scored lines. Cool completely on baking sheets. Store in an airtight container.
