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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