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.

Pane Carasau (Sardinian Flatbread)

226kcal

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Prep 30 minutes mins

Cook 10 minutes mins

Total 2 hours hrs 40 minutes mins

Also known as carta di musica (sheet music), this ancient Sardinian flatbread is famous for being paper-thin and incredibly crisp. It is a double-baked wonder: the first bake creates a soft, flexible wrap, while the second bake transforms it into a long-lasting, crunchy cracker that is perfect for dipping.

Servings 8 Large Sheets

Ingredients

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Dough Preparation

• ▢ 250 g Semolina Flour
• ▢ 250 g All-Purpose Flour
• ▢ 12 g Baking Salt
• ▢ 250 g Cold water
• ▢ 1 g Dry Instant Yeast (or sourdough starter)

Equipment

• ▢
  Baking Stone or Baking Steel
• ▢
  Serrated Knife Essential for splitting the hot bread
• ▢
  Rolling Pin
• ▢
  Wire Cooling Rack
• ▢
  Kitchen Scale

Method

Prevent Sleep ModePrevent Sleep Mode

Dough Preparation

1. Combine semolina, all-purpose flour, salt, and yeast (or sourdough starter) in a large bowl. Gradually add cold water.
2. Transfer to a floured surface and knead for 10–15 minutes until smooth and elastic.
3. Place in an oiled bowl, cover, and let rise in a warm place for 1–2 hours until doubled.
4. Punch down the dough, divide into 4 equal balls, and let rest covered for 15 minutes.

The First Bake (The “Wrap” Stage)

1. Set oven to 500°F (260°C) with a baking stone inside. (If using a pizza oven, aim for 850-900°F).
2. Roll each ball into a very thin circle (2–3 mm thick).
3. Bake for 2–3 minutes until the bread puffs up like a balloon. Remove immediately.
4. While the bread is still hot, use a serrated knife to carefully cut along the edge and split the “balloon” into two thin sheets.

The Second Bake (The “Cracker” Stage)

1. Return the split sheets to the oven for 1–2 minutes per side until golden and very crisp.
2. Let cool completely on a wire rack before storing in an airtight container.

Nutrition

Calories226kcalCarbohydrates47gProtein7gFat1gSaturated Fat0.1gPolyunsaturated Fat0.3gMonounsaturated Fat0.1gSodium1mgPotassium92mgFiber2gSugar0.1gCalcium10mgIron3mg

Notes

You can absolutely use a baking steel instead of a stone! Steels actually conduct heat more efficiently, which can help the bread puff up even faster. Just keep a close eye on it to prevent burning.

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