Flatbreads with Honey, Thyme and Sea Salt

This recipe was found at Smitten Kitchen, a wonderful food blog with beautiful pictures and recipes that inspire! This recipe is the perfect combination of salty and sweet. It's pretty simple so good ingredients are key.

Ingredients

1 3/4 cups all purpose flour
1 tsp. baking powder
3/4 tsp. sea salt (for the dough)
1/2 cup water
1/3 cup olive oil
2/3 to 3/4 cup of grated Mahon cheese (try anything you like, but a good nutty, salty, sheeps milk cheese will work well.)
1/3 to 1/2 cup honey
1 tbsp. fresh thyme
Maldon sea salt (for sprinkling on the top)

1. Preheat oven to 450 degrees with a heavy baking sheet or pizza stone om a middle rack.

2. Whisk together flour, baking powder, and sea salt in a medium bowl. Make a well in the center, then add water and oil and gradually stir into flour witha wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. It will feel quite oily.

3. Divide dough into 4 pieces and roll out 1 piece at a time on a sheet of parchment paper into a longish irregular rustic shape. The dough should be very thin and may be a bit oily.

4. Slide rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from the oven and quickly sprinkle with 1/4 of the cheese. Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flatbreads from the oven a final time, quickly drizzle each with honey, about a tbsp per flatbread, sprinkle with sea salt, and garnish with thyme leaves. Cut each cracker width-wise into 4 sections with a sharp knife. Serve warm.

5. If you want to make ahead of time, bake them including the cheese about 1 minute less than needed. Shortly before you're ready to serve them, re-toast them in the oven and then drizzle on the honey, thyme, and sea salt.

Makes 16 flatbreads