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ROSEMARY FLATBREAD

Yields about twenty 8-inch-diameter flatbreads

18 ounces (3 cups) semolina flour
13 1/2 ounces (3 cups) unbleached all-purpose flour
2 teaspoons kosher salt; ,more for the finished breads
3 tablesponns chopped fresh rosemary
1 2/3 cups water
1/2 cup extra- virgin olive oil; more for the finished breads


In a large bowl, whisk the semolina and all-purpose flours with the salt and rosemary.
Make a well in the center and pour in the water and the olive oil. With a fork, pull the dry ingredients into the wet ones until a mass forms. Knead the dough just until smooth, 2 to 3 minutes, be careful not to overwork it. Cover with plastic wrap and chill at least 1 hour. Put a pizza stone in the oven and heat the oven to 450F. degrees.
Work with one 2 ½-oz. piece of dough (about the size of a large egg) at a time; keep the rest of the dough covered. On a very lightly floured surface, flatten a piece of dough with the palm of your hands and roll it out as thin as possible; the shape should be free-form.
Transfer the rolled dough directly to the stone in the hot oven; a pizza wheel works well, but you can also pick up the dough with two hands and drape it onto the stone. (If the dough folds onto itself, let it bake for a few minutes and then try unfolding it.) You will need to bake the dough in batches. Bake until crisp and light golden brown, 8 to 10 minutes.
Let cool slightly and then brush with olive oil and sprinkle with salt.

Recipe adapted from The Best of Fine Cooking Appetizers Holiday 2007

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