Combine the two flours with about a
teaspoon of salt. In a small cup, dissolve the yeast and a few about 1/4 cup of
the warm water. Let sit until bubbly. Add the yeast mixture to the flour with
the rest of the water. Mix until you have a smooth dough. Cover and let sit 1
hour. Knead for 5 minutes and cover for another hour.
Preheat the oven to 475 degrees F. Spray two flat
baking sheets with oil spray. Knead the dough once more and divide into 8 equal
balls. Roll each ball out as thinly as you can to fit the baking sheets, and
bake each for 5 minutes in the preheated oven. The breads should blister but not
yet brown. Remove from the oven and pile one on top of the other. Place a board
or flat tray on top and let sit until cool.
To prepare for serving, return each bread to the
oven for 10 minutes or until golden and crispy. Remove, brush lightly with olive
oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a
few minutes. Serve warm.
from bellaonline.com
