Sardinian Parchment Bread
As an Amazon Associate, I earn from qualifying purchases.
- 2 cups unbleached all-purpose flour
- 1 cup fine semolina flour
- 1 1/2 teaspoon 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" 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
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Pampered Chef Recipes