Preheat the oven to 450 F.


In a large bowl, combine all purpose flour, semolina flour, and salt and mix ingredients thoroughly. Slowly add the water, stirring with a wooden spoon to form a soft dough. With your hands, work the dough into a ball. Place on a clean, floured work surface and knead for about one minute. The dough should be firm and pliable, not sticky.


Divide the dough evenly into 12 balls and place each on a lightly floured surface. Flatten each ball to 1 inch thickness. Generously flour the work surface and with a heavy-duty rolling pin roll each portion of the dough as thin as possible, into a rough 8- to 9-inch round. The dough should be thin enough to see your hand through it.


Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel. Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes. Baking time will vary and will also depend on the number of breads placed in the oven. With tongs or your fingers, turn the bread over and bake until the other side is slightly browned, 3 to 4 minutes more. The bread should be rather bumpy, puffy, and irregular, with occasional pockets full of air. Transfer the bread to a wire rack to cool. Repeat with the remaining rounds of dough.


Basic Tomato Sauce Instructions


In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.