The use of two types of semolina in this recipe gives the bread its distinctive texture, but you can just as easily substitute plain flour or experiment with spelt, millet and buckwheat flours*
7 g sachet dried yeast or 20 g fresh yeast, crumbled
300 g (2 cups) bread flour
80 g (½ cup) fine semolina
90 g (½ cup) coarse semolina
3,6 dl (1,5 cups) water
Proving time 2 hours
 Place yeast and 1/4 cup warm water in a small bowl. Mix to combine, then stand in a warm, draught-free place for 10 minutes or until yeast starts to bubble.
 Place flour, semolinas and 1 tsp salt in the bowl of an electric mixer. Make a well in the centre, then add yeast mixture and 1 1/4 cup water. First mix with a wooden spoon until just combined, then using an electric mixer fitted with a dough hook, mix on medium speed for 5 minutes or until mixture forms a soft dough; it will be quite sticky to start but will firm upon kneading. Increase speed to high. Knead for a further 5 minutes or until dough is smooth and elastic.
 Place the dough in a lightly floured bowl, cover with a clean, damp tea towel and stand in a warm, draught-free place for 1 hour or until dough doubles in size.
 Turn dough out onto a lightly floured work surface and roll into a log. Cut into 6 portions. Using the heel of your palm, shape each portion into 15 cm discs. Place on 2 oven trays lined with baking paper, cover with a damp tea towel and stand in a warm, draught-free place for 1 hour or until the dough almost doubles in size.
 Preheat oven to 210° C / 410° F. Bake bread, swapping trays halfway, for 30 minutes or until golden and bread sounds hollow when tapped.
* Available from health food shops.