I tried this flat bread in Sardinia. It came back to me yesterday when I was looking at the Iberico meats we have at home. So I baked.
Is very crispy bread and a good company for Ham, Chorizo, Lomo… Also, I am planning to use it as nachos, with Guacamole. And what about as Lasagna sheets?
I “painted” one of them with Olive Oil, Garlic and Rosemary. The flavour is nice but the texture is not the same. I will stick to the plain ones.
Music for a Friday: Heart of Gold by Neil Young
- 125gr. Strong Flour.
- 60gr. Semolina.
- Half tea spoon salt.
- Half tea spoon Dry Yeast.
- 125ml. Warm Water.
Put in a bowl the flour, semolina, yeast and salt. Mix all ingredients.
Add the water and mix with a wooden spoon. When the dough doesn’t stick to the bowl, transfer to a clean surface with some flour and semolina.
Work the dough with your hand until the dough is elastic. Divide the dough in 6 pieces.
Pre heat the oven at 240 degrees.
Flat each of the pieces with a roller. They should be very thin, maximum 2mm.
Put baking paper on an oven tray. Bake each piece for 3/4 minutes, turn around and another 3/4 minutes.
Let them cool down and store them in a tin.