Quick & Healthy Sardinian Spianata
Soft, round Sardinian spianata made from semolina and sourdough starter. Light, fiber-rich, and naturally low in saturated fat, this flatbread is quick to prepare, versatile, and perfect for sandwiches, snacks, or serving alongside any meal.
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.
