Recipe Instructions:
1 cup semolina flour
1 cup all-purpose flour, plus more for kneading and rolling the crackers
1 teaspoon kosher salt
In a medium bowl, thoroughly mix the flours and salt. Stir in 1 cup water with a wooden spoon, and work into a stiff dough. Scrape the dough onto a lightly floured work surface, and knead until the dough is smooth, 3 to 4 minutes. Cover the dough with plastic wrap, and let rest for 15 minutes.
Set a baking stone on the lowest oven shelf and heat the oven to 500 degrees. If you don't have a baking stone, set a heavy baking sheet on the shelf.
Cut the dough into 20 pieces, and roll each piece into a small ball. Cover the balls with plastic wrap so the dough doesn't dry as you work. Roll each ball into a paper-thin sheet using a rolling pin, and flour as needed. Don't worry about the shape -- you want them to look hand-hewn! Bake them off as you go, laying them on the baking stone (or floured baking sheet), turning them as they bubble and begin to turn color. They're done when they're golden brown on the edges, and crisp, about 3 minutes total. Cool on a wire rack, and continue with the remaining dough.
