Carta Musica (Sardinian Parchment Bread)
Paper-thin crispy Sardinian flatbreads of flour and semolina, baked directly on a hot stone until they blister and turn light gold — they keep for weeks and can be refreshed in minutes.
Ingredients
- 2 cup all-purpose flour
- 1 cup semolina, plus extra for dusting
- 1 tsp salt
- 1 0.3 cup warm water (approximately)
Instructions
- 1
In a bowl, mix together flour, semolina, and salt. Gradually add warm water until you have a smooth, easy-to-shape dough that is not sticky or stretchy. You may need as little as 1 cup depending on conditions.
- 2
Place a baking sheet (upside down for easier sliding) in the oven. Preheat oven to 400°F.
- 3
Divide dough into 10 balls. Cover with a towel and let rest 15 minutes.
- 4
On a floured surface, roll each ball to just under 1/16-inch thickness. Slide onto the hot baking sheet. Bake 2.5 minutes per side.
- 5
Watch carefully — when surfaces begin to bubble, they can burn quickly. When light gold with dark highlights, remove to a rack to cool. Repeat for remaining rounds.
- 6
Bread keeps 2-3 weeks in an airtight container. To refresh, place in oven for 2 minutes.