Pane Carasau (Sardinian flatbread)

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.

•   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.

•   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.

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.