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Crispy Cracker Bread

Source: Weir Cooking: Recipes From the Wine Country
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Makes 15 large breads and serves 8
When I heard about the paper-thin, unleavened, crisp bread that Sardinia is famous for, I instantly headed in that direction. The first night I was greeted with a big basket stacked with bread, the thinnest crispiest bread I'd ever seen. It was shiny with Sardinian olive oil and scattered with rosemary needles. Carta di musica, or music-paper bread, it gets its name from being so thin, you can read sheet music through it. To taste carta di musica, a trek to Sardinia may seem like a long way to go. So here is a recipe that I never dreamed would be so easy to reproduce at home.
RECIPE INGREDIENTS
3 cups unbleached bread flour
1 1/2 cups fine semolina flour
salt
1 1/2 to 1 3/4 cups lukewarm water (about 110 degrees)
2 teaspoons fresh rosemary needles, optional
Coarse salt, optional
Crispy Cracker Bread Recipe at Cooking.com
DIRECTIONS
In a bowl mix together the flour, semolina, and 1 1/2 teaspoons salt. Add the water slowly to form a ball, making sure that the dough isn't too sticky or elastic. If the dough is sticky, dust it with flour. Divide the dough into 15 equal pieces. Form them into small balls without working them too much and place on a floured baking sheet. Cover with plastic wrap and set aside in a warm place for 30 minutes.


Preheat the oven to 400 degrees F. Place a pizza stone on the bottom shelf of the oven and heat for at least 30 minutes.


Place 1 piece of dough on a floured surface. Flatten with the palm of your hand. Dust the top with flour. With a rolling pin, roll the dough to a very thin circle, 8 to 10-inches in diameter and less than 1/16-inch thick. Place one at a time on a pizza peel and transfer to the baking stone. Bake until it begins to blister, 2 to 3 minutes. Turn the bread over and continue to bake until it is golden and crisp, about 2 minutes. Watch the bread closely, because it burns quickly. Cool on a rack and continue to bake the remaining breads. Sprinkle with rosemary and coarse salt if desired.


Recipe reprinted by permission of Time/Life. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 15 large breads and serves 8
Calories: 230
Sodium: 1mg
Fiber: 2g
Carbohydrates, Total: 46g
Protein: 8g
% Cal. from Fat: 4%
Fat. Total: 1g
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