Durum Flatbread

SEMOLINA FLATBREAD

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5 1/3 oz. (1 cup plus 3 Tbs.) unbleached all-purpose flour
5 1/3 oz. (1 cup plus 3 Tbs.) semolina flour
1/2 tsp. instant yeast

Combine the flours and yeast in a large bowl.

1 cup lukewarm water (105-115'F)
1 Tbs. extra-virgin olive oil

Add the water and oil; mix using paddle in electric mixer. The dough will be wet and sticky. Cover the bowl with plastic and let rest for 15-20 minutes.

1 tsp. salt

After this rest (autolyse) mix in the salt. Switch to dough hook. Mix for 5 or 10 minutes. Ideally the dough will come together and feel smooth, but may still be sticky. Cover with plastic for 30 minutes.

Turn out the dough and gently spread to flatten, but not completely deflate it. Fold into a tight square. Place in bowl and cover with plastic for 30 minutes. Repeat folding and rising.

Cover and let rise 2 - 3 hours until doubled and full of bubbles. Pull dough out of the bowl, tuck in edges to make a smooth package. Don't pop the bubbles. Flour top, cover with plastic and let rest for 10 - 15 minutes.

Transfer to parchment. Gently stretch the dough into a circle a scant 1 inch thick. Flour the top lightly. Cover with plastic. Let proof until thicker and puffy about 2 hours.

Preheat over to 450 degrees. Brush off flour.

Coarse salt
Olive oil

Place coarse slat in plastic baggie and run rolling pin over it a few times so that the granules are not quite to big. Brush on olive oil. Dimple the loaf. Sprinkle with coarse salt. Bake 10 minutes. Rotate. Bake 5 minutes more until deep golden all over.

Derived from a recipe in "Fine Cooking Magazine"

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SEMOLINA FLATBREAD
Return to menu	Next Pastry recipe
5 1/3 oz. (1 cup plus 3 Tbs.) unbleached all-purpose flour 5 1/3 oz. (1 cup plus 3 Tbs.) semolina flour 1/2 tsp. instant yeast Combine the flours and yeast in a large bowl. 1 cup lukewarm water (105-115'F) 1 Tbs. extra-virgin olive oil Add the water and oil; mix using paddle in electric mixer. The dough will be wet and sticky. Cover the bowl with plastic and let rest for 15-20 minutes. 1 tsp. salt After this rest (autolyse) mix in the salt. Switch to dough hook. Mix for 5 or 10 minutes. Ideally the dough will come together and feel smooth, but may still be sticky. Cover with plastic for 30 minutes. Turn out the dough and gently spread to flatten, but not completely deflate it. Fold into a tight square. Place in bowl and cover with plastic for 30 minutes. Repeat folding and rising. Cover and let rise 2 - 3 hours until doubled and full of bubbles. Pull dough out of the bowl, tuck in edges to make a smooth package. Don't pop the bubbles. Flour top, cover with plastic and let rest for 10 - 15 minutes. Transfer to parchment. Gently stretch the dough into a circle a scant 1 inch thick. Flour the top lightly. Cover with plastic. Let proof until thicker and puffy about 2 hours. Preheat over to 450 degrees. Brush off flour. Coarse salt Olive oil Place coarse slat in plastic baggie and run rolling pin over it a few times so that the granules are not quite to big. Brush on olive oil. Dimple the loaf. Sprinkle with coarse salt. Bake 10 minutes. Rotate. Bake 5 minutes more until deep golden all over. Derived from a recipe in "Fine Cooking Magazine"