Instructions: In a small bowl, combine the flour, semolina, and salt. Gradually add enough warm water to form a dough. Youll want to add enough water to make a solid, quite soft mass of dough, but not so much that the dough becomes sticky rather than tacky.

Knead the dough until it becomes elastic and smooth, about 3 minutes. Form it into a ball, wrap it in plastic, and let it rest for at least 2 hours. (Refrigerate dough if allowing it to rest for more than 2 hours.)

Preheat the oven to 450 degrees, and place a pizza stone or unglazed baking tiles on center rack.

After dough has rested (bring it to room temperature if chilled), unwrap it, divide it into eight equal pieces, and shape each one into a ball. Cover with plastic wrap and a towel, and let rest for 10 minutes.

Using plenty of flour to prevent the dough from sticking to the work surface, roll each ball into a very thin circle measuring 8 to 9 inches across. You should be able to read through the dough.

One at a time, transfer the parchment-bread circles to a pizza peel dusted with cornmeal, and slide them onto the pizza stone or tiles in the oven. Add only as many circles as will comfortably fit on the stone or tiles without touching, and bake for about 1 minute on each side, or until golden and crispy, turning over with tongs. Remove from oven, and let cool. Repeat until all circles are cooked. Parchment bread can be stored for about 3 days in an airtight container. Dont refrigerate, or they will become soggy.

This recipe yields 8 eight-inch round crackers.

Formatters Comment: On the TV program, they served these breads topped with a green salad as a luncheon entree.

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