Italian
Pane Carasau
“This Sardinian flatbread is thin as parchment, with a satisfying crunch and subtle wheat flavor.”
Hard4 hours
Where it comes from
Pane Carasau, originating from Sardinia, was traditionally baked by shepherds due to its long shelf life, perfect for pastoral life on the island.
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On the Palate
What goes into it
How it's made
- 1
Mix wheat flour, semolina, yeast, and salt with water to form a dough.
- 2
Knead the dough until smooth, then let it rise until doubled in size.
- 3
Roll out the dough into very thin sheets.
- 4
Bake the sheets in a hot oven until they puff up and become crisp.
- 5
Let the baked sheets cool before serving.
