Semolina flatbreads
Description
The recipe won't take much time. The doughy flatbreads made with this recipe turn out with a crispy crust and a tender, airy crumb. They are good with morning tea, as bread for hot dishes, or as a snack with milk throughout the day. The amount of ingredients is given for two such flatbreads; you can reduce the quantities for a single piece or make one large flatbread for a big group of eaters. Baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
In a deep bowl, combine warm water, salt, sugar, and yeast.
- 3
Step 3
Add flour, semolina, and olive oil to the mixture.
- 4
Step 4
Stir.
- 5
Step 5
Add more flour and semolina in equal proportions as needed, until the mixture turns into a dough that will be difficult to stir with a spoon.
- 6
Step 6
Transfer the dough onto a table dusted with semolina. Knead the dough by hand, adding more semolina as needed, until it no longer sticks to your hands. Shape it into a ball, place it in a bowl, cover with plastic wrap, and set it in a warm place for about an hour.
- 7
Step 7
The dough should rise well in size.
- 8
Step 8
The risen dough should be kneaded by hand and divided into two parts.
- 9
Step 9
Sprinkle the work surface with semolina and roll out each piece of dough on it into a flatbread shape, about 1 cm thick. Transfer the flatbreads onto a baking sheet and let them rest for about 20 minutes, then prick them all over with a fork.
- 10
Step 10
Bake the flatbreads in a preheated oven at 225 degrees for about 20–30 minutes.
- 11
Step 11
The cornmeal flatbreads are ready. Cool them on a rack, covering them with a towel, and serve them at the table.