Sardinian Crispbread

Ingredients

• 2 cups all-purpose flour
• ½ cup semolina flour
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons olive oil

Instructions

1. 1

   In a large bowl, mix the 2 cups all-purpose flour, 0.5 cup semolina flour, and 1 teaspoon salt. Make a well in the center and pour in 1 cup water and 2 tablespoons olive oil.

2. 2

   Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface. Knead for about 8 minutes until smooth and elastic, adding a little flour if sticky.

3. 3

   Cover the dough with a damp cloth and let it rest for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C) and place a baking sheet or pizza stone inside to heat.

4. 4

   Divide the dough into 8 equal pieces. Roll each piece into a very thin circle, about 8 inches across, on a floured surface.

5. 5

   Working with one at a time, place the rolled dough onto the hot baking sheet. Bake for 2-3 minutes until it puffs up and starts to brown in spots.

6. 6

   Remove from the oven and immediately split the bread in half horizontally (it will have a pocket). Return both halves to the baking sheet and bake for another 2-3 minutes until crisp and golden.

7. 7

   Repeat with the remaining dough. Let the crispbreads cool completely on a wire rack; they will crisp up further as they cool.

Tools you’ll need

• rolling pin
• baking sheet or pizza stone
• large bowl
• wooden spoon
• wire rack

More recipes like this

• 

  Baked Salmon with Vegetables and Olives

  35 min

• 

  Brioche

  45 min

• 

  Baked Chicken

  45 min

• 

  Broccoli and Egg Salad

  20 min