Makes Nine 7-inch breads
1/2 teaspoon active dried yeast
1 cup warm milk (110°-115°F.)
2 tablespoons extra-virgin olive oil or lard that has been melted and cooled
3 cups (12 ounces) of Italian 00 flour* or unbleached all- purpose flour
1/4 teaspoon fine sea salt
Dissolve the yeast in the milk in the bowl of a food processor fitted with the dough blade. Let the mixture stand 5 minutes. Pour in the olive oil or lard. Add the flour and salt and process until a ball of dough forms. The dough should feel soft and silky and not stick to your hands. Transfer the dough to a work surface and knead it a few times with your hands. Transfer the dough to a bowl. Cover the bowl tightly with plastic wrap and allow the dough to rise for 30 minutes.
Meanwhile heat a non stick sauté pan over medium heat or heat an electric nonstick skillet to 350°F.
Punch down the dough and form it into an 18-inch long rope. Cut 9 two inch pieces and roll each one into a 7-inch circle. Poke the top of each round in several places with a fork. Place the rounds in the pan or skillet and cook them until they begin to get brown specks on the underside. Turn the rounds over and bake the other side.
As you bake them, transfer them to a cooling rack. The rounds should be thin and pliable. When cool they can be served with a variety of cured meats, olives, and cheeses.
*00 Flour available through King Arthur Flour: http://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb
This recipe is featured on show 2125 – Cooking Like Pellegrino Artusi.
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