Carasau Bread
Description
Almost every region has its own traditional bread or baked specialty. In Sardinia, this product is carasau bread: it has very ancient origins and comes from the Baronie area, in the province of Nuoro.
Carasau bread gets its name from the sound it makes when broken, due to its crispiness; it is also very thin, so much so that it is sometimes called “music paper.” Thanks to its long shelf life, it was once the perfect food for shepherds who traveled long distances.
In the past, every Sardinian family made carasau bread at home, baking it in a wood-fired oven. If you want to try baking it yourself in a conventional oven, here is the recipe.
Ingredients
to recalculate the ingredient amounts
- Whole wheat semolina flour 400 g
- Water 240 ml
- Brewer’s yeast 4 g
- Salt 4 g
Instructions
- 1 Dissolve the yeast in a bowl of lukewarm water. Make a well in the flour, add the salt and the dissolved yeast, and begin kneading. Gradually add the lukewarm water and continue working the dough until it becomes smooth and elastic.
- 2 Once ready, divide the dough into loaves, cover them, and let them rise at room temperature for about 3 hours.
- 3 After 3 hours, preheat the oven to 220°C (428°F) and warm a baking tray. Meanwhile, roll out the dough balls to create discs about 30 cm (12 inches) in diameter. Place a disc on the tray and bake in the oven for 20 seconds. Once it has puffed up, remove it and cut off the top layer to create another disc. Repeat this process until all the dough is used.
- 4 Once baked, place all the discs on separate baking trays and bake them for 8 minutes at 180°C (356°F). When they are golden, remove them from the oven and let them cool.
- 5 Serve the pane carasau in baskets with Dolcesardo to offer your guests a tasty and original appetizer.
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