Total Calories: 131
1 In a large bowl, combine the all-purpose or bread flour, the semolina flour, and the salt. With a wooden spoon, stir in the water until the mixture forms a soft dough.
2 Scrape the dough onto a lightly floured surface. Knead the dough, adding additional flour as necessary, to form a stiff dough that is smooth and elastic, about 5 minutes. Shape the dough into a ball. Cover with an inverted bowl and let rest at room temperature for 1 hour.
3 Place the rack in the center of the oven. Preheat the oven to 450°F.
4 Divide the dough into six pieces. With a rolling pin on a lightly floured surface, roll out one piece of dough to a 12-inch circle, thin enough so that you can see your hand through it when the dough is held up to the light. Drape the dough over the rolling pin to lift it. Lay the dough on an ungreased baking sheet, being careful to straighten out any wrinkles.
5 Bake about 2 minutes or until the top of the bread is just firm. Protect one hand with a potholder, and holding a large metal spatula in the other hand, turn the dough over. Bake about 2 minutes more or until lightly browned.
6 Transfer the bread to a wire rack to cool completely. Repeat with the remaining dough.
7 To serve, break each sheet into 2 or 4 pieces. Store leftovers in a dry place in a tightly sealed plastic bag.
VARIATION: To serve as an appetizer, reheat the bread on a baking sheet in a low oven for 5 minutes or until warm. On a plate, stack the pieces, drizzling each layer with extra-virgin olive oil and coarse salt or chopped fresh rosemary. Serve warm.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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