3 cups unbleached bread flour
1 1/2 cups fine semolina flour
1 1/2 to 1 3/4 cups lukewarm water (about 110 degrees)
2 teaspoons fresh rosemary needles, optional
In a bowl mix together the flour, semolina, and 1 1/2 teaspoons salt. Add the water slowly to form a ball, making sure that the dough is not too sticky or elastic. If the dough is sticky, dust it with flour. Divide the dough into 15 equal pieces. Form them into small balls without working them too much and place on a floured baking sheet. Cover with plastic wrap and set aside in a warm place for 30 minutes.
Preheat the oven to 400 degrees F. Place a pizza stone on the bottom shelf of the oven and heat for at least 30 minutes.
Place 1 piece of dough on a floured surface. Flatten with the palm of your hand. Dust the top with flour. With a rolling pin, roll the dough to a very thin circle, 8 to 10-inches in diameter and less than 1/16-inch thick. Place one at a time on a pizza peel and transfer to the baking stone. Bake until it begins to blister, 2 to 3 minutes. Turn the bread over and continue to bake until it is golden and crisp, about 2 minutes. Watch the bread closely, because it burns quickly. Cool on a rack and continue to bake the remaining breads. Sprinkle with rosemary and coarse salt if desired.
Active Time: 15 Minutes
Total Time: 50 Minutes
Yield: 8 Servings