*  Exported from  MasterCook  *
                              Carta Di Musica
 Recipe By     : Molto Mario MB1D21
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           unbleached flour -- plus 2 C
                         plus 1/2 cup
      1/2  Cup           fine semolina -- plus 1/4 C
    1      Teaspoon      salt
    1      Ounce         fresh yeast or 2 packets dry yeast
    1      Cup           warm water -- plus 3/4 cup
 In a mixing bowl, stir 1 cup flour, 1/2 cup semolina and salt together. In
 a measuring cup, mix yeast in 1 cup water and stir to dissolve. Mix liquid
 with flour mixture to form doughy batter. Let sit covered overnight in the
 warmest place in the kitchen.
 Place baking tile in oven and preheat oven to 450 degrees F.
 Make a well on a work surface with 2 cups flour and 1/4 cup semolina. Place
 doughy batter in center and stir in remaining warm water. Mix well and
 incorporate flour from edges of well until a dough is formed. Bring
 together and knead 10 minutes, until firm and elastic. Place in a bowl,
 cover with a towel and let rest 1 hour. Dough should double in size. Cut
 dough into tennis ball-sized pieces and, using a rolling pin, roll out to
 12 to 14-inch circles, about 1/8th to 1/4-inch thin. Place on peel and
 slide onto oven tiles and bake 2 minutes. Open oven door and turn over.
 Cook 30 seconds more and remove to board. Bread should be puffed up like a
 balloon. Immediately cut around edges with a knife to separate top and
 bottom layers.
 Stack the 2 pieces on a kitchen towel and put a box of cereal on top of
 them to weigh them down. Continue this process until all the dough is cut,
 baked, separated and stacked. Place each half back into the oven, one at a
 time, for 15 to 20 seconds, until very crisp. Store wrapped in a brown
 paper bag. They will last three to four weeks in a dry place.
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