Step-by-Step Instructions

Mix the Dough

Combine plain flour, semolina flour, baking powder, and salt in a large bowl. Gradually add warm water, mixing with a wooden spoon or your hands, until a smooth, elastic dough forms.

Knead the Dough

Knead the dough on a floured surface for about 5 minutes until it springs back when pressed. Cover with a tea towel and let it rest for 20 minutes.

Preheat the Oven

Heat the oven to 250°C (480°F) and place a baking stone on the middle rack. If unavailable, use parchment-lined baking trays.

Divide and Roll

Cut the rested dough into 6-7 equal pieces. Roll each into a smooth ball, then flatten with your palm. Roll out into very thin circles or ovals, ensuring they are translucent.

Dock and Bake

Use a fork to prick (dock) the dough to prevent puffing. Bake on the preheated stone or trays for about 2.5 minutes on each side until golden and crisp.

Cool and Serve

Remove from the oven, cool slightly, and brush with olive oil. Sprinkle with sea salt flakes for an authentic touch.

Variations and Tips

Gluten-Free: Substitute the flours with a gluten-free blend. Add 1 tsp xanthan gum to improve elasticity.

Herbed Flatbread: Add dried rosemary or thyme to the dough for a flavorful twist.

Serving Ideas: Pair with cheese, cured meats, or use as a base for bruschetta.

Storage: Keep in an airtight container for up to a week; reheat for crispness.