Sardinian Flatbread
Pane Carasau — known poetically as “carta di musica” (“sheet music bread”) for its paper-thin crispness — is one of Sardinia’s oldest and most iconic breads. This ethereal flatbread, baked twice to achieve its trademark shattering crunch, was historically made by shepherds to last through long transhumant journeys. It is both rustic and elegant, an emblem of Sardinia’s ingenuity and love for durable, flavorful bread.
Originating in Barbagia, the mountainous heart of Sardinia, Pane Carasau dates back over a thousand years. Traditionally, women prepared it in communal ovens — baking once to puff the dough (pane lentu), then splitting and rebaking it to create carasau. The bread’s long shelf life made it essential for shepherds who roamed the rugged countryside. Today, it remains a beloved staple — served with olive oil, pecorino, or used as the base for Pane Frattau, a layered dish of carasau, tomato sauce, and poached eggs.
What you will need:
| Ingredient | Measure |
| Bread Flour (High Protein) | 250g |
| Semolina | 250g |
| Cold Water | 250g |
| Yeast | 1g |
| Salt | 12g |
Equipments:
- Digital Scale
- Flour sifter
- Mixing bowl (medium to large)
- Bench scraper
- Rolling pin or pasta roller
- Baking stone or inverted baking sheet
- Serrated knife (for splitting layers)
- Pizza peel (for oven transfer)
- Cooling rack
- Airtight container for storage
Time:
| Process | Duration | Temperature |
|---|---|---|
| Mixing & Kneading | 25 min | 22–24°C |
| Bulk Fermentation | 1–2 h | 26–28°C |
| Resting | 15 min | Room temp |
| First Bake | 2–3 min | 260°C |
| Splitting & Second Bake | 4–6 min | 220–240°C |
| Cooling | 30 min | — |
| Total Time: ~3.5 hours |
Instructions:
Mixing the Dough
- Combine semolina, flour, and salt in a bowl.
- Add instant yeast and combine well.
- Gradually add cold water, mixing until a rough dough forms.
- Transfer to a work surface and knead for 10–15 minutes, until smooth, elastic, and supple.
Bulk Fermentation
- Place dough in a lightly oiled bowl.
- Cover with plastic wrap or damp cloth.
- Ferment in a warm, draft-free place for 1–2 hours, until doubled in volume.
De-gas and Shape
- Punch down dough gently to release gas.
- Divide into 4 equal pieces (approx. 250 g each).
- Shape each into a tight ball.
- Cover and rest for 15 minutes to relax gluten.
- On a floured surface, roll each ball into a thin circle, 2–3 mm thick.
- If resistance occurs, rest the dough 5 minutes, then continue rolling.
- Docking is unnecessary — puffing during bake is desirable.
First Bake (Pane Lentu Stage)
- Preheat oven to 260°C (500°F) with a baking stone or inverted sheet.
- Transfer dough carefully to hot surface.
- Bake 2–3 minutes until it puffs dramatically and lightly browns.
- Remove and cool slightly.
- If you prefer the softer version (Like I do), you can stop here. For crispier version, follow the next steps.
Second Bake (Carasare Stage)
- While still warm, slice horizontally through the center using a serrated knife to separate into two thin sheets.
- At this point, the bread can be used as soft wraps (pane lentu stage).
- For traditional crisp carasau, proceed to the second bake.
- Reduce oven to 220–240°C (430–465°F).
- Return split sheets to oven, baking 1–2 minutes per side, until crisp, golden, and audibly brittle.
- Cool fully on racks to prevent steam softening.
Variations
Sourdough Carasau: Replace yeast with 100 g active sourdough starter for tangy complexity.
Herbed Carasau: Add crushed rosemary or thyme before the second bake.
Whole Grain Version: Replace 25% all-purpose flour with whole wheat for deeper flavor.
Olive Oil Brushed: Lightly brush with olive oil post-bake and sprinkle with sea salt for a gourmet touch.
Serving Suggestions
Serve with olive oil and sea salt as an antipasto.
Break into shards and pair with pecorino sardo, prosciutto, or artichoke spreads.
Use as a base for Pane Frattau (layered with tomato sauce, egg, and cheese).
Accompany soups and stews for a traditional Sardinian touch.
Nutrition Profile / 100g
Calories 392 kcal
Protein 3.4 g
Total Fat 0.1 g
Sodium 5 mg
Saturated Fat 0.03 g
Note: These values are approximate and can vary based on the specific brands and types of ingredients used, as well as portion sizes.
Tips for Best Results:
- A baking stone or steel plate is essential to replicate the searing base heat of traditional Sardinian wood-fired ovens.
- Prepare dough a few hours ahead and bake immediately before serving for optimal crispness.
- Use cold water to prevent over-proofing; dough must stay firm for thin rolling.
- Elasticity is critical — under-kneaded dough won’t puff properly.
- The thinner the dough, the crispier the final result.
- Perform while warm; cool bread becomes brittle and tears easily.
- Keep in airtight containers; re-crisp briefly in oven if softened.
Troubleshooting Guide:
| Issue | Likely Cause | Professional Solution |
|---|---|---|
| Bread doesn’t puff | Insufficient gluten development or low oven heat | Knead longer; ensure oven reaches full preheat |
| Dough tearing during rolling | Under-rested or too dry dough | Rest longer; cover with damp towel |
| Difficult to split | Overbaked or cooled too long before cutting | Split immediately after first bake |
| Becomes chewy after baking | Humid storage | Cool fully and store airtight with desiccant |
| Uneven browning | Stone not hot enough | Preheat at least 45 minutes before baking |
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