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1
Place 4 leaves of bread on 4 large platters.
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2
Pour 1/2 cup hot water over each and allow to soak 3 to 4 minutes, until soft and pliable.
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3
Meanwhile, place a nonstick pan over medium heat and add oil.
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4
When smoking, crack 4 eggs into pan, keeping separated.
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5
Fry eggs sunny side up for 1 to 2 minutes.
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6
Meanwhile, spoon hot tomato sauce over soaked bread and transfer to smaller plates, folding bread to fit on plate.
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7
Place 1 egg on each bread, sprinkle with grated cheese and serve.
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8
In a mixing bowl, stir 1 cup flour, 1/2 cup semolina and salt together.
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9
In a measuring cup, mix yeast in 1 cup water and stir to dissolve.
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10
Mix liquid with flour mixture to form doughy batter.
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11
Let sit covered overnight in the warmest place in the kitchen.
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12
Place baking tile in oven and preheat oven to 450 degrees F.
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13
Make a well on a work surface with 2 cups flour and 1/4 cup semolina.
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14
Place doughy batter in center and stir in remaining warm water.
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15
Mix well and incorporate flour from edges of well until a dough is formed.
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16
Bring together and knead 10 minutes, until firm and elastic.
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17
Place in a bowl, cover with a towel and let rest 1 hour.
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18
Dough should double in size.
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19
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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20
Place on peel and slide onto oven tiles and bake 2 minutes.
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21
Open oven door and turn over.
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22
Cook 30 seconds more and remove to board.
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23
Bread should be puffed up like a balloon.
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24
Immediately cut around edges with a knife to separate top and bottom layers.
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25
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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26
Continue this process until all the dough is cut, baked, separated and stacked.
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27
Place each half back into the oven, one at a time, for 15 to 20 seconds, until very crisp.
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28
Store wrapped in a brown paper bag.
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29
They will last three to four weeks in a dry place.
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30
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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31
Add the thyme and carrot and cook 5 minutes more.
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32
Add the tomatoes.
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33
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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34
Season with salt to taste.
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35
Serve immediately, or set aside for further use.
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36
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
