Music paper bread
These paper-thin flatbreads originated in Sardinia - try serving them with a salad, dip or fresh tomato salsa.
Doves Farm Organic Pasta Flour
150 g, plus extra for dusting
3 sprig(s), leaves torn
- In a bowl mix together the pasta flour and semolina. Mix in 150ml water to form a soft dough. Transfer to a lightly floured surface and knead for around 5 mins or until smooth. Use a little of the oil to grease the bowl. Return the dough to the bowl, cover and leave to rest for 1 hour.
- Preheat the oven to the highest setting it will reach – typically 240°C, fan 220°C, gas mark 9. Put 2 large baking sheets in the oven to heat up.
- Tear off 8 pieces of baking paper, each one about 30cm long. Divide the dough in to 8 and roll out each piece to a rough circle, about 20cm in diameter. Put each circle onto a piece of baking paper, drizzle the breads with the remaining oil, then scatter over the sea salt and rosemary. Slide a piece of dough (still on the baking paper) onto each baking tray and cook for 5-6 minutes, or until crispy and golden brown. Put on a wire rack to cool as you cook the remaining pieces of bread.