Preparation time: 15 minutes | Rising time: 2 hours | Cooking: 10 minutes | Servings: 8
Ingredients
- 400g Semolina flour
- 80g Chenabura Sourdough
- 1 teaspoon Salt
- 200ml Water
- 2 tablespoons Olive oil
Instructions
- Mix all ingredients into a soft dough.
- Let rise for 2 hours.
- Roll out very thin.
- Bake at 220°C for 8-10 minutes until crispy.
Traditional Sardinian flatbread