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1
In a mixing bowl, stir 1 cup flour, 1/2 cup semolina and salt together.
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2
In a measuring cup, mix yeast in 1 cup water and stir to dissolve.
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3
Mix liquid with flour mixture to form doughy batter.
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4
Let sit covered overnight in the warmest place in the kitchen.
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5
Place baking tile in oven and preheat oven to 450 degrees F.
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6
Make a well on a work surface with 2 cups flour and 1/4 cup semolina.
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7
Place doughy batter in center and stir in remaining warm water.
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8
Mix well and incorporate flour from edges of well until a dough is formed.
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9
Bring together and knead 10 minutes, until firm and elastic.
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10
Place in a bowl, cover with a towel and let rest 1 hour.
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11
Dough should double in size.
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12
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.
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13
Place on peel and slide onto oven tiles and bake 2 minutes.
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14
Open oven door and turn over.
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15
Cook 30 seconds more and remove to board.
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16
Bread should be puffed up like a balloon.
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17
Immediately cut around edges with a knife to separate top and bottom layers.
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18
Stack the 2 pieces on a kitchen towel and put a box of cereal on top of them to weigh them down.
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19
Continue this process until all the dough is cut, baked, separated and stacked.
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20
Place each half back into the oven, one at a time, for 15 to 20 seconds, until very crisp.
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21
Store wrapped in a brown paper bag.
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22
They will last three to four weeks in a dry place.
