Pane Carasau

By • December 15, 2010 • 12 Comments

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Author Notes: This is Sardinian flatbread or as it is translated "sheet music" bread. It is really a lot like a cracker although I know it looks much like a tortilla. It is stiff and crackly and in the hands of the Sardinians it is multipurpose. It is simple to make and my version requires no yeast. The most difficult part of the process is rolling it out but after one or two you'll get the hang of it. BTW they are usually baked twice. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary.thirschfeld

Makes 6

  • 1 3/4 cup unbleached all purpose flour
  • 1 1/2 cup semolina flour, fine grind
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 1/2 cup warm water
  1. Combine all the ingredients in the bowl of mixer and mix until it comes together and becomes elastic.
  2. Remove the dough from the bowl and kneed it a few times. Set it on the counter and cover it with the mixing bowl and let it rest for 20 minutes.
  3. Preheat the oven to 475 degrees. Place a rack in the middle of the oven and place a baking stone on the rack. If you don't have a stone you can use several parchment lined sheet tray. After the dough has rested divide the dough into 7 pieces and roll them under the palm of your hand until the becomes smooth balls of dough.
  4. Sprinkle the counter lightly with flour and then dip one of the balls of dough into the flour and shake off the excess.
  5. Using the palm of you hand flatten the dough out and then start rolling it out. Turn it 180 degrees between each roll so it becomes a long oval. Roll it as thin as you can. Using a fork dock the dough.
  6. Gently lift the dough and place it onto the stone and bake it for 5 minutes flipping it after 2 1/2 minutes. While it is baking roll out the next flatbread. Remove from the oven and continue baking the remaining 5 flatbreads.
Jump to Comments (12)

Tags: bread, flatbread, Sardinian, savory

Comments (12) Questions (0)

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over 2 years ago TypesOfItalianBread

A fantastic yet simple recipe. I have written an article on Pane Carasau and have linked your website for a recipe.

Thanks

www.typesofitalianbread...

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almost 4 years ago thirschfeld

If anyone is interest her is a video from Sardinia and how they make this bread. I wish I had a wood fired oven... http://www.sardegnadigitallibrary...

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almost 4 years ago thirschfeld

makes me think I need to rethink my recipe. The first bread I cooked puffed up like the bread in the video but it did not fall upon removal from the oven. I docked to dough so it would stay flat and it did but I couldn't separate it into thinner layers.

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Could you do the second "baking" on the grill instead?

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almost 4 years ago thirschfeld

I have never tried it. I am sure you could I just don't know if you would get lots of grill marks. Let me know how it goes if you do.

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'll give it a try tonight. I'm making butter chicken, and think this would be a good compliment. I'll report back later.

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

So over all the grill worked well. Burned the 1st 2 I put on it, too much multitasking is always bad. The rest cooked up nicely, and were spotted with char marks, kinda like naan from the tandoor oven. Got nice and crisp.

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almost 4 years ago Sagegreen

Love those bubbles. This is one I will enjoy trying, too! Rosemary and olive oil finishes, as well. So glad I brought in my rosemary plant for the winter.

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almost 4 years ago thirschfeld

thanks Sagegreen, I hope you try it and enjoy it as much as we do.

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almost 4 years ago thirschfeld

I am guessing anything is good with the potted pig, if it is the same potted pig recipe I saw here on f52

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yup, that's the one.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, I love crunchy. Nice, thirschfeld. This would go really nice with the Potted Pig I just had for dinner.