Yesterday I saw an article Olive oil Matzo in New York Times by The Minimalist Mark Bittman which was inspired from the famous Sardinian flat bread Carta da musica or Music paper bread. What I liked was the simplicity and ease with which the bread could be made. Hence I wanted to try it immediately. In classic Sardinian bread yeast, Semolina flour, and all purpose flour are used. The history of this bread is also interesting. The shepherds from Sardinia, of southern Italy used to take thin flat bread while going to work in the pastures, as this bread can be kept for a long time without spoiling in the room temperature. They used to have it with cheese and some tomato sauce and sausage. This bread is baked in a brick oven as 14-15 inch rounds, once they come out oven immediately bread is cut along the rim into two thin pieces. This bread is supposed to stay without spoiling for more than a year.
I wanted to make Sardinian bread without yeast. I found two recipes here and here making bread without using yeast. I asked my hubby shall we can try this. Yes you can he said and let us have it for dinner. Then I realized that I had no semolina flour on hand. I ground semolina and made homemade semolina flour. Finally by around 6 P.M, I started making the dough. Kept for another 15 minutes outside and within 30 minutes my bread was ready. Modified the recipes and made like this. I didn’t cut my bread along the rim, as they are not that flexible because of any yeast.
If you ask me how it tastes like, from my Indian view point I will say, taste like baked bhature, or like cracker, rather than a bread. Try it to make sure by yourself.
What you need
All purpose flour: 2 cup
Semolina flour: ½ cup
Salt: ½ +⅛ teaspoon
Olive oil: ⅓ cup+ 2 tablespoon oil
Water: ¾ cup
How I made
Preheat oven to 450 degree Fahrenheit.
Mix all purpose flour, semolina flour, salt in a bowl of standing mixer or food processor. Whisk together water and olive oil and add to the flours until everything combined to form dough. Knead once again to from smooth dough. Let it rest for 15 minutes. Cover the dough with damp cloth so that it won’t dry.
Make 15 equal size balls from the dough. Roll out on a lightly floured surface until paper thin rounds, I was indenting to make thin rounds or 5-6 inches, however most of them are not come out rounds. Make sure spread the bread thin as possible.
Bake it in lightly oiled baking sheets for 4 minutes on one side as it starts bubbles form on that side and flip and bake another 2 minutes. Until you see brown spots on both sides. I was able to make use of my two oven racks. Keep a watch on them, as they tend to brown quickly. Remove from the baking sheet and let it cool completely.
Repeat the process until you finish all the dough.
Serve warm.
I served with channa curry.
Buon appetito! Enjoy!
Preparation time: 45 minutes
Yield: 15
Verdict: Crispy, tasty
Will you make it again : Yes I will
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Swathi Iyer says
It is about slightly less than 3/4 teaspoon.
terri1nd says
I don't understand the measurement for the salt.
Siddhi S says
wow nice bread...loved it...v try soon...interesting one
Swathi says
Sunitha,
Even though it looks like pappad, it taste like baked poori not pappad.
Gulmohar says
I saw that in NYT too 😀 Also the vidoe.. Was curious to know what is that which looks like our pappad..
Yours look so perfect and yumm
R says
i had never heard of this flatbread before... it looks very nice, just like naan! will try it out sometime. There is an award for you in my blog, please get it 🙂
Kalai says
Crispy and Tempting! I loved your last picture Swathi..Nice click. A simple and great bread/roti.
Deepa G Joshi says
this looks so delicious..crispy..
http://www.foodlyrics.com
SathyaSridhar says
Looks very nice dear,,,healthy verision of eating food by baking and combo with chana,,looks delicious,,thanks for sharing dear,,take care n keep on smiling.
Tina says
Its new to me..Looks crispy and delicious...
Padhu says
Very interesting recipe Swathi.Looks very delicious!
Sushma Mallya says
wow what a name and what a nice dish too...looks very delicious
RV says
This looks too good and will make it a perfect tea time snack.
N S says
New to me. Dear please collect your awards at my blog.
Vrinda says
New to me..looks gr8 with simple ingredients...
simply.food says
This bread looks interesting.resembles a little like nan bread.
Swapna Sree says
Very new recipe to me,,,looks crispy and delicious...
Nithu Bala says
They look yummy..really wanted to give a try..you have awards waiting at my blog..drop in to collect them..
Rosa's Yummy Yums says
They look so delicious! I'd love to serve them with all kinds of dips...
Cheers,
Rosa
Priya says
Wow this flat bread looks fabulous and new to me...Thanks for sharing Swathi..
Sook says
I love flat bread! Sounds fantastic!
Sarah Naveen says
This is new to me..looks so crispy and yummy!!!
Kiran says
Very interesting recipe.Looks like papad.Very healthy too.
Swathi says
Joyti,
I made powder of semolina/Sooji /Farina we get from Indian store using coffee grinder
Panchpakwan says
Looks crispy and healthy as they are oven baked...
Hey just eager to know how to do semolina flour at home?