Semolina Flatbreads

I make these all the time. The bread part is adapted from a recipe I found in Sunset. I don't think I've ever made these with their intended topping but I'm sure they're delicious that way.

Semolina Flatbreads

1 package active dry yeast
2 cups all-purpose flour
1 cup semolina flour
2 tsps salt

Put one cup of water in a microwave-safe container (I like to use my measuring cup) and heat it for about 30 seconds, or until it is warm. You need it hotter than room temperature but not too hot because you're using it to proof your yeast. 100 degrees is ideal. It'll feel warm when you stick your finger in but not so hot you'll burn yourself. Put the yeast in the water and let it stand for about 5 minutes, or until it looks foamy.
Meanwhile, mix the flours and salt in a big bowl. When the yeast is ready, pour it in and stir. The mixture may seem dry; knead the dough lightly a couple of times to incorporate more flour. The dough will seem stiff and if you make a lot of bread it will look way too dry. Don't worry about it, just cover it and let it rise in a warm place for about an hour or until it's risen to about 1 1/2 times its original size. When you have 15 or 20 minutes to go, preheat your oven to 450.

Now make some toppings! You can use whatever you want. My favorite is a mushroom and onion topping. I had some fresh shiitakes and trompettes on hand last night, so I cut those up along with some button mushrooms. I like to slice the onion thinly so I have long, skinny pieces, then I melt some butter and cook the onion until it's very soft and brown before I add the mushrooms. When I add the mushrooms to the pan I toss them a few times so they can soak up the butter or oil, then I let them sit while they cook. If you stir them too much while they are cooking, mushrooms can get rubbery. Letting them sit allows the ones on the bottom to brown. Add salt and pepper early in the cooking. The salt will help draw out the moisture.
When your hour is up and you've prepped all your toppings, get your dough ready. Knead it until it's smooth, then use a bench scraper or a knife to cut it into 16 pieces. Roll the pieces into balls and then roll them into little rounds with a rolling pin. Throw some toppings on! Last night I put mushies on half of them, topped those with cheese, and put chopped fresh dill and aged cheddar on the other half.
Once they're all rolled out and topped, bake them for 10 to 12 minutes, or until they're puffed and golden and the cheese is melted and bubbling.