Carta Da Musica
'Music Paper' Bread
I love simple foods.
All you need is flour, water, salt & yeast to make this light, thin & crunchy flatbread from Sardinia.
1 1/2 tsp dry yeast
1 1/4 cups warm water
3 1/2 cups flour
1 1/2 tsp salt
Sprinkle yeast into the water in a bowl. Leave for 5 mintues, then stir to dissolve.
Mix the flour & salt in a large bowl. Make a well in the center and pour in the yeast/water mixture. Mix in th eflour from the sides of the bowl to form a stiff sticky dough.
Turn dough out onto lightly floured surface. Knead dough until smooth & elastic. ~10 minutes.
Preheat oven to 400F. Put dough in a clean bowl (oiled or not it's up to you) and cover with a dish towel. Let rise for 20 minutes. Lightly flour a baking sheet (or place parchment paper on sheet) and place in the preheated oven for 5 to 10 minutes.
Divide dough into 16 equal pieces. On a lightly floured work surface, roll fist piece of dough to form a paper-thin round, 6 inches across. Cover remaining dough with a damp dish towel and let rest for 2 minutes. If dough ever becomes hard to roll out, let rest 2 minutes. While first piece is resting, begin rolling second piece.
Immediately place rolled out dough on the preheated floured baking sheet. You may be able to fit two pieces on baking sheet. Bake in the preheated oven for about 10 minutes turning the risen round over once, until lightly colored and puffy. Reflour baking sheet; repeat with each shaped dough round.
Remove the breads form the oven and pile them on top of each other on a wire rack. As the breads cool, they will become crisp and brittle.