A traditional Sardinian bread made from durum wheat semolina dough rolled paper-thin and baked twice, resulting in an extremely crisp, long-lasting bread. Served as a snack with olive oil and cheese or alongside salads.
Knead the semolina, salt and yeast with lukewarm water to get a firm, smooth dough.
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 out as thin and round as possible on a floured counter.
Bake the rolled-out sheets in a very hot oven until they puff up like a ball, and as soon as they come out of the oven, split them in half with a knife. Note: it becomes harder to separate the sheet once it cools, so do this while it's hot.
Put the separated sheet halves back into the oven and bake briefly until both sides are crisp and lightly golden.
Important: Roll the dough as thin as possible; once it puffs up like a ball during the first bake, remove it from the oven and split it in half right away, as it becomes harder to split once cooled. Allergen: contains wheat (gluten).
If you check the slices at short intervals during the second baking, you achieve the desired crunch and prevent burning.
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