Sardinian crispbread (Pane carasau)

1. In a bowl, mix the semolina and flour with the dried yeast, pour in the lukewarm water, then the salt, and knead for 10 minutes into a smooth, firm, elastic dough; cover and leave to rise for 1 hour.

2. Divide the dough into 8 equal pieces and roll each out on a floured surface into very thin rounds about 1 mm thick and 25 cm across; rest them between floured tea towels for 20 minutes. Preheat the oven with a baking tray or pizza stone to the highest setting (250 °C).

3. Place the rounds one at a time on the hot tray and bake for 1-2 minutes until they puff up like balloons.

4. Take each puffed round out immediately and, cutting all around the edge with a sharp knife, carefully separate it into two thin sheets (careful, hot steam escapes).

5. Put the sheets back in the oven in a single layer at 170 °C for 4-6 minutes until pale golden and completely crisp.

6. Let them cool and store stacked in a dry place.

Tip: Sardinian shepherds also call it "carta da musica" (music paper), as it keeps for months; drizzled with olive oil and salt and warmed in the oven it becomes "pane guttiau", and you can break it into soups and salads.