Pane carasau

Step 1: Mix 1 ⅛ lb semola rimacinata (fine durum wheat semolina) and ⅛ oz dried yeast in a bowl, add 1 ¼ cups lukewarm water and mix to a rough dough. Add ⅓ oz fine salt and knead for 10 minutes, until smooth, firm and elastic.

Step 2: Cover and leave to rise in a warm place for about 1 hour, until puffy and about one and a half times its size.

Step 3: Divide into 10 pieces of about 80 g and shape into smooth balls. Cover with a cloth and rest for 20 minutes.

Step 4: Put a pizza stone or upturned heavy baking tray on the middle shelf and heat the oven to its highest setting, at least 475°F, for 40 minutes.

Step 5: Roll each ball on a semolina-dusted worktop into a very thin disc, 25–28 cm across and about 1 mm thick, turning it often so it stays round. Stack the discs between clean, lightly floured tea towels as you go.

Step 6: Slide one disc onto the hot stone with a floured peel or a flat baking sheet. Bake for 1–2 minutes, until it puffs up into a balloon and is pale with no colour.

Step 7: Take it out and, straight away, cut all the way around the edge with a sharp knife and pull apart the top and bottom layers. Common mistake: letting the puffed disc sit while you bake the next; it deflates and seals shut as it cools and you can't separate it. Stack the halves under a weight (a wooden board) so they stay flat. Repeat with the rest.

Step 8: Turn the oven down to 400°F (350°F fan). Lay the halves on the oven rack or trays, two or three at a time, and bake for 3–5 minutes, until crisp, dry and evenly pale golden.

Step 9: Cool completely on a rack. Stored airtight in a dry place, pane carasau keeps for weeks. To eat as a snack, brush with 2 tbsp extra virgin olive oil and sprinkle with salt.