preheat oven to 275˚

mix two cups of oatmeal and the salt together

pour the water over the top, give it a stir and let it sit for a minute

crush rosemary

add the rosemary to the oatmeal mixture

knead the oatmeal into a dough

sprinkle half of the remaining oatmeal on a clean counter

lay the dough on top of it and put more oatmeal on the dough

roll the dough out to about less than a 1/4 inch thick

sprinkle with more salt

lay the dough on an ungreased baking sheet, I lined mine with parchment

cut score lines in the dough, being careful not to cut through it
OR

leave it whole and break it into rustic pieces after it's done baking

bake 30 minutes on one side

gently flip the dough over

press it down with a spatula if it's curling up

bake another 20 minutes or until crispy, it will get crispier as it cools

cool on a cooling rack to avoid it becoming mushy

break along the score lines OR break into rustic chunks