The Cialetta is the bread of durum wheat semolina, a real specialty from the small medieval village of Cleto. Durum wheat semolina gives the bread a deep taste and the yellow crust is very crunchy.
For 6 people
We begin by dissolving the yeast in warm water with sugar. Sift the flour and form a hollow in it. Place the salt, away from the yeast. Then add, little by little, the water with the yeast dissolved in the recess of the flour and start to work the dough with our hands. Then put the dough in the planetary and work it for another 20 minutes, until it will be detached from the walls. Let it rise for about 2 hours, doubling the volume. We form folds, we arrange the small breads on the pan and cover them with a clean cloth. Let them rise for another hour. Heat the oven to 240° and place a pot with water for the first 10 minutes. We make cuts along the sides, a cross above and bake. After 20 minutes, lower the temperature to 200° and cook for 40 minutes more.
Note: The cialetta should be cooked in a wood oven but it is impossible to do it at home, make sure that our oven reaches 240° for the right cooking. Also, do not skip leavening and do not reduce the time, as the dough must be soft and very aerated.