Pane Carasau
Pane Carasau is a traditional Sardinian flatbread, known for its thin, crispy texture. Made with simple ingredients like durum wheat flour, water, salt, and yeast, this versatile flatbread is a staple in Sardinian cuisine and pairs well with cheeses, meats, or even on its own.
Ingredients
- 4 cups durum wheat flour
- 1 ½ cups water warm
- 1 ½ tsp salt
- 1 tsp active dry yeast
Instructions
- Prepare the Dough: In a bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until bubbly. Add the salt and gradually mix in the flour until it forms a smooth dough.
- Knead and Rest: Knead the dough for about 10 minutes, then cover it with a cloth and let it rest for 1 hour, allowing it to rise.
- Divide and Roll: After the dough has risen, divide it into 6 equal pieces. Roll each piece into a thin, round sheet, about 12 inches in diameter.
- Bake the Sheets: Preheat your oven to 475°F (245°C). Place the rolled dough onto a baking stone or sheet and bake for 3-5 minutes until they puff up and lightly brown.
- Carasatura Process: Carefully split each puffed bread into two halves. Place them back in the oven to toast for another 2-3 minutes per side until crispy.
- Cool: Remove the bread and let it cool completely before serving.
Notes
For extra flavor, brush the bread with olive oil and sprinkle with sea salt before toasting.
Pane Carasau can be stored for weeks in an airtight container, making it a great pantry staple.
Pane Carasau can be stored for weeks in an airtight container, making it a great pantry staple.