Yields: makes 20 8-inch flatbreads
Ingredients: Resource from Fine Cooking Soups and Stews
3 cups Semolina flour
3 cups All-purpose flour
3 tbsps Chopped fresh rosemary
Kosher salt
½ cup Extra virgin olive oil; more for the finished breads
Directions:
1. In a large bowl, whisk the semolina and all-purpose flours with the rosemary and 2 tsps salt. Make a well in the center and pour in 1 2/3 cups water and the olive oil. With a fork, pull the dry ingredients into the wet ingredients until a mass forms. Knead the dough just until smooth, 2 to 3 minutes, be careful not to overwork it. Cover with plastic wrap and chill for 1 hour.
2. Work with one 2 ½ oz piece of dough (about the size of a large egg) at a time; keep the rest of the dough covered.
3. On a very lightly floured surface, flatten a piece of dough with the palm of your hands and roll it out as thin as possible, the shape should be free-form. Transfer the rolled dough directly to a pizza stone that has been heated in the oven at 450 F or a roasting pan with parchment paper. Bake the dough until crisp and light golden brown, 8-10 minutes. Let cool slightly and then brush with olive oil and sprinkle with salt.
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