Italian Flat Bread


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You only need four ingredients to make this paper-thin bread.

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Serving Size / Yield

6-8 servings


  • 1 1/4 C. all-purpose flour
  • 1 1/4 C. semolina flour
  • 1 tsp. salt
  • 1 C. warm water

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In a large bowl, combine both flours and the salt. Stir in the water until the mixture becomes a soft dough. Scrape the dough onto a lightly floured surface. Knead dough and try to form a stiff dough. Should take 5 minutes. Shape dough into a ball, cover it with an inverted bowl and let rest at room temperature for 1 hour. Preheat oven to 450 degrees.

Divide dough into 6 pieces. With a rolling pin, roll out one piece of dough into a 12-inch circle. Drape dough over the rolling pin to lift it. Lay dough on an ungreased baking sheet. Bake for 2 minutes or until the top of the bread is just firm. Turn the dough over with a potholder. Bake 2 minutes or until lightly browned. Transfer bread to a wire rack to cool. Repeat with the rest of the dough. To serve, break each sheet into 2 pieces.

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