Pane Carasau (Sardinian Flatbread)
226kcal
Ingredients
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
- Wire Cooling Rack
Method
Dough Preparation
- Combine semolina, all-purpose flour, salt, and yeast (or sourdough starter) in a large bowl. Gradually add cold water.
- Transfer to a floured surface and knead for 10–15 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise in a warm place for 1–2 hours until doubled.
- Punch down the dough, divide into 4 equal balls, and let rest covered for 15 minutes.
The First Bake (The "Wrap" Stage)
- Set oven to 500°F (260°C) with a baking stone inside. (If using a pizza oven, aim for 850-900°F).
- Roll each ball into a very thin circle (2–3 mm thick).
- Bake for 2–3 minutes until the bread puffs up like a balloon. Remove immediately.
- 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)
- Return the split sheets to the oven for 1–2 minutes per side until golden and very crisp.
- 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.