You can roll out the dough by hand for this crisp, crackerlike bread. However, for thinner, more even results, try a pasta maker. Keep in mind that settings on pasta makers vary. We used a KitchenAid pasta-roller stand-mixer attachment, but you can use any machine, as long as you change the settings incrementally.
- Yield: Makes 8
Source: Martha Stewart Living, September 2007
- 1 cup semolina, plus more for dusting
- 1 cup all-purpose flour, plus more for dusting
- 3/4 teaspoon coarse salt, plus more for sprinkling
- 3/4 cup warm water
Whisk together semolina, flour, and salt. Make a well in the center, and slowly add water, stirring until combined. On a floured surface, knead dough until soft and smooth, about 10 minutes. Cover with plastic wrap or an inverted bowl, and let rest 30 minutes.
Preheat oven to 450, and place a pizza stone or a baking sheet in oven. Divide dough into 8 portions. Working with 1 piece at a time (keep remaining pieces covered), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Continue to press, passing it through ever-finer settings until sheet is thin but not translucent (number 4 of 8 on a KitchenAid pasta roller). Gently stretch dough with hands; transfer to oven on a semolina-dusted pizza peel or an inverted baking sheet. Bake, flipping once, until golden brown, about 5 minutes per side. Sprinkle with salt. Repeat with remaining pieces of dough. Parchment bread can be stored in an airtight container up to 1 day.