Mix the flour with the semolina, yeast and salt. Add water and knead into an elastic dough for about 10 minutes. Put the dough in a bowl and let it rest for about 20 minutes. Divide the dough into 16 equal portions and roll out very thinly (approx. 1 mm) on a well floured surface. In the meantime, preheat the oven to 200 ° C and place the baking sheet on the bottom of the oven so that it gets really hot. Flour the cakes well on both sides and bake for about 5 minutes, turning once. The bread rises and bubbles up. Sometimes a kind of bread balloon is created that can be used as a serving bowl for salad etc. Stack the finished loaves on top of each other on a wire rack and let them cool down. When the bread cools down, it becomes crispy and hard. When stored in a dry place, the bread can be kept for months. They are eaten with antipasti or with olive oil and sea salt, among other things.
Ingredients
Print Recipe
Pin Recipe