Berber Skillet Bread

Directions

1. 1
   Make the starter: In a glass or ceramic bowl, combine 2/3 cup semolina flour with the all-purpose flour.
2. 2
   Gradually stir in 3/4 cup water to make a wet dough.
3. 3
   Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.
4. 4
   Uncover the starter, add 1/4 cup water and the remaining 1/2 cup semolina flour, and mix.
5. 5
   Cover, wrap in a towel, and leave for 12 to 24 hours.
6. 6
   The starter will get a crusty top and blossom underneath.
7. 7
   Scoop out 1/2 cup starter and discard the rest, including garlic cloves (otherwise, as it continues to ferment, the smell would drive you out of your home).
8. 8
   Make the bread: In a food processor fitted with the metal blade, combine extra-fine semolina flour, the 1/2 cup of starter, the yeast and salt.
9. 9
   Pulse once or twice.
10. 10
    Add 1 cup warm water and process for 15 to 20 seconds to knead.
11. 11
    Let rest 10 minutes.
12. 12
    Pulsing food processor, trickle in another 1/4 cup water.
13. 13
    Sprinkle a work surface with flour and turn dough onto it.
14. 14
    Cover with an upside-down bowl for 10 minutes.
15. 15
    Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour.
16. 16
    Divide dough in four and put each piece on a piece of a floured paper, turning to coat.
17. 17
    Press each into an 8-inch circle.
18. 18
    Cover with kitchen towels and let rise 1 hour.