Kripalu Recipe: Sardinian Parchment Bread
This makes a wonderfully simple cracker that you can change the flavor profile with your choice of herbs or spices.
2 cups All Purpose Flour
1 cup Semolina
1 tablespoon fresh ground black pepper
2 teaspoons salt
1-¼ cup warm water
Blend dry ingredients - Add water - Kneed until well formed and smooth. Let rest 1 hour then on a floured surface roll thin, place on sheet tray with parchment paper and bake at 350 degrees for 15-18 minutes or until desired crispness
Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.
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