A traditional Sardinian bread made from durum wheat semolina dough rolled paper-thin and baked twice. The result is very crisp and keeps well. Serve it as a snack with olive oil and cheese or alongside salads.
Knead the semolina, salt and yeast with the lukewarm water until the dough is firm and smooth.
Cover the dough and let it rise in a warm place for about 60 minutes.
Divide the dough into small pieces and roll each one as thinly as possible into a round on a floured work surface.
Bake the rolled dough sheets in a very hot oven until they puff up like balls. As soon as you take them out, split each one in half with a knife. Caution: They are harder to split once cool, so do this while they are hot.
Return the separated halves to the oven and bake briefly until both sides are crisp and lightly browned.
Roll the dough as thinly as possible. During the first bake, remove each sheet from the oven as soon as it puffs up like a ball and split it in half immediately; it is harder to separate after cooling. Allergens: contains wheat (gluten).
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