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Sardinian Flat Bread Recipe
Recipe Ingredients
- 1 1/2 Cups Unbleached All-Purpose Flour
- 1 1/2 Cups Semolina Flour
- 1 Envelope Active Dry Yeast
- 1 1/2 Cups Warm Water (Approximate)
- Salt
- To Serve:
- Fresh Chopped Rosemary
- Sea Salt
- Olive Oil
Recipe Method
- Combine the two flours with about a teaspoon of salt.
- In a small cup, dissolve the yeast in about 1/4 cup of the warm water, and let sit until bubbly.
- Add the yeast mixture to the flour with the rest of the water.
- Mix until you have a smooth dough, then cover and let sit 1 hour.
- Knead for 5 minutes and cover for another hour.
- Preheat the oven to 475 degrees F.
- Spray two flat baking sheets with oil spray.
- Knead the dough once more and divide into 8 equal balls.
- Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven.
- The breads should blister but not yet brown.
- Remove from the oven and pile one on top of the other.
- Place a board or flat tray on top and let sit until cool.
- To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy.
- Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes.
- Let sit until cool enough to handle, then break into large pieces.
- Serve warm.
