Sardinian Parchment Bread

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1 cup fine semolina
• 1 1/2 teaspoons fine sea salt
• 1 1/4 cups water, about

Recipe

• 1 preheat the oven to 450 degrees f at least 40 minutes before baking.
• 2 in a large bowl combine flours and salt and mix ingrediants thoroughly.
• 3 slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) with your hands, work the dough into a ball.
• 4 place on a clean, floured work surface and knead for about one minute.
• 5 the dough should be firm and pliable, not sticky.
• 6 divide the dough evenly into 12 balls.
• 7 place the balls on a lightly floured surface.
• 8 flatten each ball into a thick 4-inch pancake.
• 9 generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
• 10 these breads are meant to be roughly shaped.
• 11 thinness is more important than the shape.
• 12 the dough should be thin enough to see your hand through it.
• 13 place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
• 14 bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
• 15 baking time will vary and will also depend on the number of breads placed in the oven.
• 16 with tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
• 17 (the bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) transfer the bread to a wire rack to cool.
• 18 repeat wtih the remaining rounds of dough.
• 19 the bread cools quickly and can be served immediately.