Lunch drama! No bread, hungry children, 1 hour until lunchtime. Eeek. Until I found this recipe in World Breads. It’s fabulously quick and easy. Apparently these keep for 2 weeks in an airtight container but as the batch I made lasted less than 20 minutes, I can’t verify that.
Pane Carasau or Sardinian Parchment Bread
225g bread flour
120g semolina
1/2 teasp salt
250ml water
Preheat oven to 220 degrees. Combine all ingredients and knead for 2 minutes. I just threw everything in the thermomix and set it to knead for 2 minutes.
Turn out onto lightly floured board and knead for another minute until pliable and not sticky. I didn’t need to do this after tusing the thermomix.
Divide in to 12 equal pieces. Flatten pieces into circles 2.5cm thick.
Roll out as thin as possible. Almost transparent.
Cook on ungreased trays for about 3 – 4 minutes, turn and cook for another 3 – 4 minutes or until golden.
Quick, easy and delicious. We devoured ours smothered with avocado, blue cheese and tomato.