![Pane Carasau](https://natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau.png)
I’m excited to introduce you to a unique and versatile Sardinian flatbread called Pane Carasau. Often referred to as “carta di musica” or sheet music bread due to its paper-thin texture, Pane Carasau is a traditional Italian bread that’s both light and crispy.
This ancient flatbread has a delightful crunch and can be enjoyed in various ways. When baked once, it serves as a perfect wrap, ideal for holding your favorite fillings without breaking. Double-bake it, and you have a deliciously crispy cracker, perfect for dipping or snacking on its own. Whether you’re looking to add a bit of Italian flair to your meals or simply want to try something new, Pane Carasau is a must-try recipe that will impress your taste buds and elevate your culinary creations.
Ingredients
250g semolina
250g all purpose flour
12g baking salt
250g cold water
1g dry instant yeast ( or 2g of fresh yeast) or 100g sourdough starter
Directions:
- In a large mixing bowl, combine the semolina, all-purpose flour, and salt.
- If using dry instant yeast, mix it into the flour mixture.
- If using a sourdough starter, add it directly to the bowl.
- Gradually add the cold water to the dry ingredients.
- Mix until a rough dough forms.
- Transfer the dough to a lightly floured surface.
- Knead the dough for about 10-15 minutes until it becomes smooth and elastic. If you used sourdough starter, the dough may be slightly stickier; in that case, you can lightly oil your hands to make kneading easier.
- Place the kneaded dough in a lightly oiled bowl.
- Cover with a damp cloth or plastic wrap.
- Let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
![](https://i0.wp.com/natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau_4296.jpg?resize=980%2C1307&quality=89&ssl=1)
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- Once the dough has risen, punch it down to release any air.
- Divide the dough into 4 equal pieces and shape each piece into a ball.
- Place the dough balls on a lightly floured surface.
- Cover with a damp cloth and let them rest for about 15 minutes.
- Preheat your oven to 260°C (500°F).
- Place a baking stone or an inverted baking sheet in the oven to heat up.
- On a lightly floured surface, roll each dough ball into a very thin circle, about 2-3 mm thick.
- If the dough resists, let it rest for a few minutes before continuing to roll.
![](https://i1.wp.com/natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau_9688.jpg?ssl=1)
![](https://i2.wp.com/natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau_9691.jpg?ssl=1)
![](https://i1.wp.com/natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau_9693.jpg?ssl=1)
- Carefully transfer the rolled-out dough onto the preheated baking stone or inverted baking sheet.
- Bake for 2-3minutes until the bread puffs up and is lightly browned.
Note: if using outdoor pizza oven, preheat it to 850-900F, and bake each bread until puffs up. Then remove from oven immediately and proceed with next steps.
- Remove the bread from the oven and, while it’s still hot, carefully split it into two thinner layers using a serrated knife.
Note: At this point you can use split bread as a wrap.But if you’d prefer it to be crunchy, then proceed to a second bake.
![](https://i1.wp.com/natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau_4325.jpg?ssl=1)
![](https://i1.wp.com/natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau_4326.jpg?ssl=1)
![](https://i0.wp.com/natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau_4328.jpg?ssl=1)
Second Bake
- Return the split bread to the oven and bake each side for an additional 1-2 minutes until it is crisp and golden brown.
- Let the Pane Carasau cool completely on a wire rack.
- Store in an airtight container to keep it crisp.
Enjoy your Pane Carasau! This crispy Sardinian flatbread is perfect as a snack, with dips, or as an accompaniment to meals.
![recipe image](https://i0.wp.com/natashasbaking.com/wp-content/uploads/2024/07/Pane_Carasau.png?w=180&quality=80&ssl=1)
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Hello!
Can I use a baking steel instead of a pizza stone to bake the sheets?