Sardinian Flat Bread Recipes

SARDINIAN FLAT BREAD

Steps:

• Combine the two flours with about a teaspoon of salt.
• In a small cup, dissolve the yeast in about 1/4 cup of the warm water, and let sit until bubbly.
• Add the yeast mixture to the flour with the rest of the water.
• Mix until you have a smooth dough, then cover and let sit 1 hour.
• Knead for 5 minutes and cover for another hour.
• Preheat the oven to 475 degrees F.
• Spray two flat baking sheets with oil spray.
• Knead the dough once more and divide into 8 equal balls.
• Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven.
• The breads should blister but not yet brown.
• Remove from the oven and pile one on top of the other.
• Place a board or flat tray on top and let sit until cool.
• To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy.
• Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes.
• Let sit until cool enough to handle, then break into large pieces.
• Serve warm.

OLIVE OIL MATZO

Steps:

• Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
• Cut dough into 12 small balls - this is easiest if you cut the ball in half, then half again, then into thirds - and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
• Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads - they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

SARDINIAN PARCHMENT BREAD

Steps:

• Preheat the oven to 450 degrees F at least 40 minutes before baking.
• In a large bowl combine flours and salt and mix ingrediants thoroughly.
• Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball.
• Place on a clean, floured work surface and knead for about one minute.
• The dough should be firm and pliable, not sticky.
• Divide the dough evenly into 12 balls.
• Place the balls on a lightly floured surface.
• Flatten each ball into a thick 4-inch pancake.
• Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
• These breads are meant to be roughly shaped.
• Thinness is more important than the shape.
• The dough should be thin enough to see your hand through it.
• Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
• Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
• Baking time will vary and will also depend on the number of breads placed in the oven.
• With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
• (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
• Repeat wtih the remaining rounds of dough.
• The bread cools quickly and can be served immediately.