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1
Make the starter: In a glass or ceramic bowl, combine 2/3 cup semolina flour with the all-purpose flour.
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2
Gradually stir in 3/4 cup water to make a wet dough.
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3
Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.
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4
Uncover the starter, add 1/4 cup water and the remaining 1/2 cup semolina flour, and mix.
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5
Cover, wrap in a towel, and leave for 12 to 24 hours.
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6
The starter will get a crusty top and blossom underneath.
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7
Scoop out 1/2 cup starter and discard the rest, including garlic cloves (otherwise, as it continues to ferment, the smell would drive you out of your home).
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8
Make the bread: In a food processor fitted with the metal blade, combine extra-fine semolina flour, the 1/2 cup of starter, the yeast and salt.
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9
Pulse once or twice.
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10
Add 1 cup warm water and process for 15 to 20 seconds to knead.
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11
Let rest 10 minutes.
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12
Pulsing food processor, trickle in another 1/4 cup water.
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13
Sprinkle a work surface with flour and turn dough onto it.
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14
Cover with an upside-down bowl for 10 minutes.
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15
Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour.
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16
Divide dough in four and put each piece on a piece of a floured paper, turning to coat.
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17
Press each into an 8-inch circle.
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18
Cover with kitchen towels and let rise 1 hour.
