2 c All-purpose flour
1 c Semolina; plus extra for
; dusting
1 ts Salt
1 1/4 c Warm water
In a bowl, mix together the flour, the semolina, and the salt.
Gradually add the water until you have a smooth dough that is very
easy to shape, not sticky, and not stretchy or glutinous. You might
need as little as a cup of water-it all depends of the flour and the
weather. Place the plaque au four or a baking sheet in the oven. If
you are using a baking sheet, put it in the oven upside down, it will
be easier to slide the bread on and off.
Preheat the oven to 400 degrees F.
Divide the dough into 10 small balls. Cover them with a towel and let
rest for about 15 minutes. On a floured surface, roll each ball to a
thickness just under 1/16 of an inch. Put each round onto a heavily
floured peel and slide onto the hot plaque au four or baking sheet in
the oven. Bake for 2 1/2 minutes on each side. When the bread
surfaces begin to bubble, watch the bread constantly, as they can
readily burn. Turn the rounds over and bake another 2 1/2 minutes.
When one is very light gold with dark highlight, remove it to a rack
to cool. Continue until all of the rounds are done.
This bread will keep for 2 to 3 weeks in an airtight container. When
ready to serve, place the bread back in the oven for 2 minutes and
they should be good as fresh.
Yield: 10 rounds
Yields
1 servings