Pampered Chef Recipes
Sardinian Parchment Bread
- 2 cups unbleached all-purpose flour
- 1 cup fine semolina flour
- 1 1/2 teaspoons fine sea salt
- About 1 1/4 cups water
- Heat the oven to 450 degrees F at least 40 minutes before baking.
- In a large bowl combine flours and salt and mix ingredients thoroughly. Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball. Place on a clean, floured work surface and knead for about one minute. The dough should be firm and pliable, not sticky.
- Divide the dough evenly into 12 balls. Place the balls on a lightly floured surface. Flatten each ball into a thick 4 inch pancake. Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8 to 9 inch round. These breads are meant to be roughly shaped. Thinness is more important than the shape. The dough should be thin enough to see your hand through it.
- Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
- Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes. Baking time will vary and will also depend on the number of breads placed in the oven.
- With tongs or your fingers, turn the bread over and bake until the other side is slightly browned, 3 to 4 minutes more. (The bread should be rather bumpy, puffy, and irregular, with occasional pockets full of air.) Transfer the bread to a wire rack to cool. Repeat with the remaining rounds of dough<./li>
- The bread cools quickly and can be served immediately.
Recipe credit: Pampered Chef