Discover the charm of Sardinian spianata, a soft, round flatbread that blends tradition with everyday convenience.
Made with semolina and a natural sourdough starter, this bread is high in plant-based protein, fiber-rich, and naturally low in saturated fat.
Quick to prepare and versatile, it’s perfect for sandwiches, snacking, or accompanying any meal.
Quick & Healthy Sardinian Spianata
Equipment
- 1 mixing bowl
- 1set-Measuring cups and spoons
- 1-Rolling pin
- 1-Baking tray
- 1-Linen cloths
- 1 oven
Ingredients
- 500 g semolina flour preferably Sardinian
- 100 g refreshed sourdough starter or 15 g fresh yeast
- 200 g water
- 1 teaspoon salt
Instructions
- Preparing the Sourdough Starter: Begin by refreshing your sourdough starter the day before baking. Take 100 g of active starter and mix it with 100 ml of water and 100 g of semolina flour (taken from your total amount). Stir until smooth and well combined. Cover the bowl lightly with a kitchen cloth and let it rest at room temperature for about 3 hours, allowing the starter to become bubbly and active. This step ensures your bread will rise beautifully and develop that signature mild tang.
- Combining Dough Ingredients: Once your starter is ready, place it in a large mixing bowl. Gradually add the remaining 400 g of semolina flour along with 100 g of water mixed with 1 teaspoon of salt. Using your hands or a sturdy spoon, knead the mixture until a smooth, homogeneous dough forms. Expect it to be slightly firm — this is normal for semolina-based dough. Kneading should take 5–8 minutes until the dough is elastic but not sticky.
- First Dough Rise: Shape the dough into a ball and place it back into the bowl. Cover it with a clean kitchen cloth or plastic wrap and leave it to rise at room temperature for 1 hour. During this time, the dough will gently expand, developing flavor and texture. A proper rise at this stage is essential for a soft and airy final bread.
- Dividing the Dough: After the initial rise, transfer the dough to a lightly floured surface. Divide it evenly into 8 portions, rolling each into a smooth ball. Handle the dough gently to maintain its airiness. The uniform balls ensure that each spianata will cook evenly in the oven.
- Resting Between Cloths: Place the dough balls between two clean linen cloths. This technique helps maintain an even temperature and prevents the dough from drying out. Allow them to rest for approximately 3 hours, giving the gluten time to relax and the dough time to puff slightly. This rest period is crucial for achieving the classic soft texture.
- Rolling Out the Bread: After the dough balls have rested, take one at a time and gently roll it out on a lightly floured surface using a rolling pin. Aim for a thickness of ½ cm (about ¼ inch). Keep the edges smooth and avoid pressing too hard — the goal is a thin, even layer that will bake quickly and puff evenly. Let the rolled-out discs rest for 30 minutes before baking.
- Baking the Spianata: Preheat your oven to 250°C (480°F). Place the rolled dough directly on a baking tray. Bake until the bread puffs like a balloon, which takes roughly 30–60 seconds, then carefully flip it over and continue baking for another 2–3 minutes. The bread should develop a light golden color while staying soft and pliable. Keep a close eye — it cooks very quickly.
- Imbricating for Shine: Once baked, mix a small amount of water with a pinch of salt. Wet your hands lightly and gently rub the solution over the surface of the bread. This finishing technique, called imbricating, adds a beautiful glossy sheen to the crust. Return the bread to the oven for an additional minute, ensuring the finish is set without drying out the bread.
- Cooling and Serving: Remove the bread from the oven and let it cool slightly on a wire rack or clean cloth. The spianata is best served warm, either as a base for sandwiches, alongside soups and salads, or simply enjoyed on its own. Its soft texture and subtle tang from the sourdough make it perfect for everyday meals or special occasions.
Notes
- Use high-quality semolina flour for the best texture; it gives the bread a slightly nutty flavor and soft, tender crumb.
- A refreshed sourdough starter provides natural fermentation, flavor depth, and light digestibility, but fresh yeast can be substituted if needed.
- Ensure dough balls rest and rise properly between linen cloths; this helps retain moisture and achieves the signature soft texture.
- Roll the dough to ½ cm thickness; too thin will cause it to crisp too much, too thick will slow baking.
- The imbricating step (rubbing water and salt on the crust) adds shine and subtly enhances flavor — don’t skip it.
Chef’s Secrets: Perfect Soft Bread Tips
Achieving soft, airy spianata comes down to timing, technique, and quality ingredients.
First, always use a well-fed sourdough starter or fresh yeast to ensure a consistent rise.
Letting the dough rest in linen cloths for several hours allows gluten to relax, producing that delicate texture.
Rolling evenly to ½ cm thickness ensures quick, uniform baking, while the brief imbricating step creates a glossy, slightly salty crust that elevates the bread’s appearance and taste.
Gentle handling at every stage preserves air pockets, giving the final bread a pillowy softness that melts in your mouth.
Serving Suggestions: Delicious Pairing Ideas
Sardinian spianata is versatile and complements a variety of meals.
Serve warm with olive oil and fresh herbs for a simple snack or as a side with soups and stews.
Slice and fill it with prosciutto, arugula, and soft cheeses for a quick sandwich.
For a Mediterranean-style appetizer, pair with hummus, roasted vegetables, or a drizzle of extra virgin olive oil.
It’s also perfect for meal prep: wrap slices and store in the fridge for easy breakfasts or quick lunches throughout the week.
Storage Tips: Keep Bread Fresh Longer
To maintain softness, store spianata in a linen or cotton bag at room temperature for up to 2 days.
Avoid plastic bags, which can trap moisture and create soggy crusts.
For longer storage, freeze individual pieces after baking and cooling completely; wrap them tightly in foil or plastic wrap and reheat in the oven for 3–5 minutes before serving.
Avoid reheating in a microwave, which can make the bread chewy or rubbery.
Proper storage ensures your bread remains fresh, soft, and flavorful for multiple meals.
Frequently Asked Questions
1. Can I use all-purpose flour instead of semolina?
Yes, all-purpose flour works, but semolina gives the bread a slightly nutty flavor and soft, tender texture. Using only all-purpose flour may result in a slightly less chewy spianata.
2. How do I know if my sourdough starter is ready?
Your starter should be bubbly, slightly frothy, and have a pleasant tang. It should double in size within a few hours of feeding. If it’s sluggish, give it more time or ensure it’s kept at a warm, stable temperature.
3. Can I bake more than one piece at a time?
Yes, but ensure there’s space between each flatbread on the baking tray for proper puffing and even baking. Overcrowding may cause uneven texture or prevent proper puffing.
4. What is the purpose of rubbing water and salt on the bread?
This step, called imbricating, adds shine to the crust, enhances flavor, and helps create a visually appealing golden finish. It’s optional but highly recommended for traditional authenticity.
5. Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough up to the first rise and refrigerate overnight. Allow it to come back to room temperature before dividing and rolling.
This method improves flavor complexity through slow fermentation and is convenient for meal prep.
