Sometimes I use Atta flour as a substitute for Semola rimacinata. Both are a finer durum flour used in bread baking, as opposed to semolina which is a coarser grind used in pasta. Found in Indian or other South Asian grocers, Atta Flour is a less fancy,...
The last time I made a pane di altamura, I used kamut flour rather than the recipe's preferred ingredient of durum, or semolina rimacinata. And while I'm a big fan of semolina, again I am fond of playing with alternatives, in this case a flour...
