NOTE: All photos are from the website listed below.
all-purpose flour 2 cups
semolina or whole wheat flour 1 tbsp
instant yeast 3/4 tsp
salt 1 tsp
water, lukewarm 3/4 cup
olive oil or melted butter 2 1/2 tbsp
herbs and ground spices (optional)
Mix Mix together all of the ingredients until a shaggy
ball of dough is formed.
Knead 6 to 8 minutes, until a smooth ball of dough is formed.
Rest 30 minutes
Preheat Oven 400ºF / 205ºC
Prepare a sheet pan lined with parchment or silicone and 4 to 8 ovenproof bowls. I used ramekins and pyrex bowls. Lightly coat the bottoms with oil or nonstick spray.
Lay herbs and/or spices on top of the upturned bowls (optional).
Divide 4 to 8 pieces
Rest 10 minutes to allow the gluten to relax and make
Shape Flatten the pieces of dough into circles about 1/4-
to 1/2-inch thick.
Pop any large bubbles and lightly brush with oil or
melted butter. Lay on the prepared upturned bowls,
oiled side down, and gently pat down to eliminate air
Cool at least 15 minutes