Bread Bowls For Soups & Dips

2 cups (9-ounces/255 grams) all-purpose flour
1 T (0.3-ounces/8 grams) semolina or whole wheat flour
3/4 teaspoon instant yeast
1 teaspoon salt
3/4 water (6-ounces/170 grams), lukewarm
2 1/2 T olive oil or melted butter (1.2 ounces/35 grams)

Optional: herbs and ground spices

Mix together all of the ingredients until a shaggy ball of dough is formed.

Knead 6 to 8 minutes, until a smooth ball of dough is formed.

Rest for 30 minutes

Preheat oven to 400 degrees F.

Prepare a sheet pan lined with parchment or silicone and 4 to 8 ovenproof bowls, ramekins or pyrex bowls. Lightly coat the bottoms with oil or nonstick spray.

Lay herbs and/or spices on top of the upturned bowls (optional).

Divide 4 to 8 pieces

Rest 10 minutes to allow the gluten to relax and make flattening easier.

Flatten the pieces of dough into circles about 1/4- to 1/2-inch thick.

Pop any large bubbles and lightly brush with oil or melted butter. Lay on the prepared upturned bowls, oiled side down, and gently pat down to eliminate air pockets.

Bake for 20 to 25 minutes at 400 degrees F, rotating the pan halfway through baking.

Cool at least 15 minutes.