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
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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