Ingredients
- ½ c allpurpose flour
- ¼ cup semolina flour
- pinch of salt
- 1/3 cup water
Preparation
Step 1
Mix together on the counter with your fingers and make a very large well in the center. Place water into the center of the well and incorporate into flour. Use a pastry scraper to scrape bits up. Knead with two hands – push forward and pull back. Knead until it’s nice and smooth and feels slightly sweaty. Just a few minutes should do it. Place in a plastic bag and let sit out for an hour or two or in the fridge overnight.
Place pizza stone in oven and preheat oven to 400
Divide into 8 portions and then roll into nice even balls. Do not put flour on the board while doing this. Let them sit for about 10 minutes. Place flour on the board and roll out each ball into a large round wafer thin disc. This needs to be done slowly in order not to rip the dough.
Place one wafer on a pizza stone and bake until lightly brown. Remove each disc as they cook with tongs. Bread will save for several days and up to a week.