Berber Skillet Bread

1. 1

   Make the starter: In a glass or ceramic bowl, combine 2/3 cup semolina flour with the all-purpose flour.

2. 2

   Gradually stir in 3/4 cup water to make a wet dough.

3. 3

   Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.

4. 4

   Uncover the starter, add 1/4 cup water and the remaining 1/2 cup semolina flour, and mix.

5. 5

   Cover, wrap in a towel, and leave for 12 to 24 hours.

6. 6

   The starter will get a crusty top and blossom underneath.

7. 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).

8. 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.

9. 9

   Pulse once or twice.

10. 10

    Add 1 cup warm water and process for 15 to 20 seconds to knead.

11. 11

    Let rest 10 minutes.

12. 12

    Pulsing food processor, trickle in another 1/4 cup water.

13. 13

    Sprinkle a work surface with flour and turn dough onto it.

14. 14

    Cover with an upside-down bowl for 10 minutes.

15. 15

    Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour.

16. 16

    Divide dough in four and put each piece on a piece of a floured paper, turning to coat.

17. 17

    Press each into an 8-inch circle.

18. 18

    Cover with kitchen towels and let rise 1 hour.

* Per serving · 4 servings · Values may vary.