sardinian flatbread whose name translates to sheets of music. | | if you can't find rye flour, just use more whole wheat flour. | | 1 3/4 cups whole wheat wlour, plus a bit more for shaping | 1/4 cup light rye flour | 3/4 cup semolina | 1 1/2 teaspoons kosher salt | 1 cup water | 1/4 cup extra-virgin olive oil | | heat the oven to 450. place your heaviest baking sheet in the oven to preheat | | mix whole wheat flour, rye flour, semolina, and salt in big bowl and whisk until blended. stir together water and oil. slowly add the liquid to the drys while you stir. end up with a soft dough. | | scoop dough onto the work surface and gently knead so that it comes together into a smoother ball of dough. don't knead aggressively, use a gentle pressure, and only work it for a minute or two. If it feels really sticky, work in a bit mre whole wheat flour. | | roll the dough into a fat log and cut it into 12 equal portions. Cup your hand on top of one piece and move it in tight circles against the countertop, which should shape the piece into a tidy ball. | | cover the dough balls with a kitchen towel. you'll work, shape, and bake only one at a time, because they bake so quickly. | | press a douph ball into as large a round as you can (don't worry about making the shape perfect--what's important here is to aim for an even thickness). sometimes the dough is easiest to work on an unfloured counter, but if it's sticking for you, then lightly dust the work surface. | | take a rolling pin and continue working the round so it is as thin as you can get it. After every few strokes, gently slide your outspread fingers underneath to releast the round from the counter and to east and stretch it bigger. | | watch out for very thin spots, which will burn (though a few charred spots are just fine). You can press together any holes that may form. Shaping the crackers will take a bit of practice, so count on the first couple being not great. The ingredients aren't very expensive, so relax and enjoy the process, and if you have to make another batch of dough, so be it. | | when you've rollet out one round, carefully take the heated baking sheet from the oven and set it down. lift the dough round and lay it on the baking sheet. Don't woory if you have a few tiny pleats. | | pop the sheet back into the oven and bake the cracker until you see that the bottom is browning nicely and the dough is puffing up a bit, 1 to 2 minutes. with tongs, flip the cracker and cook until the second side is browned. You want as even a browing as possible, but you'll likely get darker and lighter spots, which is okay. It's better to have a few burned spots than to have portions of the cracker that are too pale, because they will not be crisp. Remove the cracker from the oven and cool on a rack. The first side will always be the most attractive | | Put the bakinsg sheet back in the oven while you roll out the next cracker. This explanation makes the process seem tricky and a hassle, but once you do it a couple of times, it becomes alot of fun and you'll feel like a genius because the breads are so thin and crisp. | | the crackers will stay crisp for a couple of days, either just on the counter or, if you're in a humid area, in an airtight container.