Prepare the bread: Stir together all of the dry ingredients in a large mixing bowl. Add the honey, and one cup of water. Stir with a wooden spoon or spatula until cohesive. The dough should be slightly sticky. If dry ingredients are still present, add more water, one tablespoon at a time, until it reaches the right consistency.
Move the dough to a board or clean section of counter and kneed for 8 minutes (if using a stand mixer and dough hook, 6 minutes). Place the dough in an oiled bowl, turn several times to coat, then cover and allow to rise for about an hour, or until doubled.
Preheat the oven to 475°
Mix the rosemary, chives, and salt in a bowl. Use your fingers rub the herbs into the salt. Set aside.
Gently punch down the dough and slice it in half. On a lightly floured board, roll out one half to about 1/8" thickness. Cut rounds using a fluted 2" biscuit cutter. Gather up the dough scraps and set aside. Repeat with the 2nd half. Roll out the leftover dough scraps, and cut more rounds.
Transfer the rounds to an oven-safe cooling rack (the open weave allows maximum heat to reach the pita. Alternatively, you can use a pizza stone lined with parchment paper). Brush tops with olive oil and sprinkle with the rosemary-chive salt.
Bake for about 5 minutes. They might puff up a bit - that's okay (they'll deflate as they cool, or you can hedge your bets and use a glass to gently flatten the tops). Remove from the oven and allow to cool.
Multigrain Flatbread Crackers with Rosemary Chive Salt was originally published on https://soupaddict.com/multigrain-flatbread-crackers/