You can roll out the dough by hand for this crisp, crackerlike bread. However, for thinner, more even results, try a pasta maker.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450 degrees, 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.

Cook's Notes

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.

Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
11/04/2017
This is something I would make if I was planning on having one or two friends over for cocktails and finger food during a quiet weekend. If I was planning on a large holiday gathering, it wouldn't be convenient to take the time to make these the day of the party since they need to be eaten within a day. I like recipes that can be prepared in advance making it easier for me on party day. I used garlic powder and parmesan on half the batch to give them a little more flavor.