Sardinian Crispbread

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

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