SARDINIAN PARCHMENT BREAD

Steps:

• Preheat the oven to 450 degrees F at least 40 minutes before baking.
• In a large bowl combine flours and salt and mix ingrediants thoroughly.
• Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball.
• Place on a clean, floured work surface and knead for about one minute.
• The dough should be firm and pliable, not sticky.
• Divide the dough evenly into 12 balls.
• Place the balls on a lightly floured surface.
• Flatten each ball into a thick 4-inch pancake.
• Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
• These breads are meant to be roughly shaped.
• Thinness is more important than the shape.
• The dough should be thin enough to see your hand through it.
• Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
• Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
• Baking time will vary and will also depend on the number of breads placed in the oven.
• With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
• (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
• Repeat wtih the remaining rounds of dough.
• The bread cools quickly and can be served immediately.