Sardinian Parchment Bread Food

SARDINIAN FLAT BREAD

Steps:

• Combine the two flours with about a teaspoon of salt.
• In a small cup, dissolve the yeast in about 1/4 cup of the warm water, and let sit until bubbly.
• Add the yeast mixture to the flour with the rest of the water.
• Mix until you have a smooth dough, then cover and let sit 1 hour.
• Knead for 5 minutes and cover for another hour.
• Preheat the oven to 475 degrees F.
• Spray two flat baking sheets with oil spray.
• Knead the dough once more and divide into 8 equal balls.
• Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven.
• The breads should blister but not yet brown.
• Remove from the oven and pile one on top of the other.
• Place a board or flat tray on top and let sit until cool.
• To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy.
• Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes.
• Let sit until cool enough to handle, then break into large pieces.
• Serve warm.

SARDINIAN PARCHMENT BREAD

Steps:

• Preheat the oven to 450 degrees F at least 40 minutes before baking.
• In a large bowl combine flours and salt and mix ingrediants 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 slighly browned, 3 to 4 minutes more.
• (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
• Repeat wtih the remaining rounds of dough.
• The bread cools quickly and can be served immediately.