INGREDIENTS

INSTRUCTIONS

In a mixing bowl, stir 1 cup flour, 1/2 cup semolina and salt together. In
a measuring cup, mix yeast in 1 cup water and stir to dissolve. Mix liquid
with flour mixture to form doughy batter. Let sit covered overnight in the
warmest place in the kitchen.
Place baking tile in oven and preheat oven to 450 degrees F.
Make a well on a work surface with 2 cups flour and 1/4 cup semolina. Place
doughy batter in center and stir in remaining warm water. Mix well and
incorporate flour from edges of well until a dough is formed. Bring
together and knead 10 minutes, until firm and elastic. Place in a bowl,
cover with a towel and let rest 1 hour. Dough should double in size. Cut
dough into tennis ball-sized pieces and, using a rolling pin, roll out to
12 to 14-inch circles, about 1/8th to 1/4-inch thin. Place on peel and
slide onto oven tiles and bake 2 minutes. Open oven door and turn over.
Cook 30 seconds more and remove to board. Bread should be puffed up like a
balloon. Immediately cut around edges with a knife to separate top and
bottom layers.
Stack the 2 pieces on a kitchen towel and put a box of cereal on top of
them to weigh them down. Continue this process until all the dough is cut,
baked, separated and stacked. Place each half back into the oven, one at a
time, for 15 to 20 seconds, until very crisp. Store wrapped in a brown
paper bag. They will last three to four weeks in a dry place.
Recipe by: Molto Mario MB1D21 Posted to MC-Recipe Digest V1 #620 by Sue
<suechef@sover.net> on May 26, 1997

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