Pane Carasau
- 25 g fresh yeast
- 1 cup warm water
- 2 cups all-purpose flour
- 1 1/4 cup semolina flour
- 1 teaspoon salt
Method
In a small bowl, combine the yeast with 1/4 of a cup of warm water. Let sit about 10 minutes, until the mixture is bubbly and foamy.
In a large bowl, combine the two kinds of flour and the salt. Make a well in the center and add the yeast mixture along with the remaining 3/4 of a cup of warm water. Use a fork to gradually add the flour into the water mixture. Once it become too difficult to use a fork, use your hands to continue mixing until you get a smooth dough.
Cover the bowl with a damp, clean towel and let it sit for an hour. After an hour has passed, knead the dough on a lightly floured surface for 5 minutes.
Cover the bowl again and let the dough sit for another hour. After an hour has passed, knead for another 5 minutes.
Preheat your oven to 250 degrees.
Cut the dough into 8 pieces. Roll each piece out in a circle as thin as you can (should be between 12 and 15 inches in diameter).
Put one of the rolled out pieces of dough on a pizza pan or stone and bake for about 2 minutes. Try to resist peaking in the oven until the time is up!
Pull out the dough and carefully using an oven mitt (it will be hot!), use a knife to cut horizontally along the seam to create two pieces of dough. Put these aside for now. Repeat this with all of your pieces of dough.
When all of the dough has been baked the first time and split, return them to the oven for another 30 seconds to 1 minutes, just until it crisps up and browns a little.
