Carasau Bread: The Traditional Sardinian Bread

Carasau bread, or pane carasau, is a Sardinian classic originating from Barbagia . In the Sardinian language, carasau means “to toast,” reflecting its signature crispiness.

Unlike typical loaf bread, Carasau is baked into thin, crunchy sheets, sometimes called carta da musica (“music paper”)—either for the noise they make when broken or because they are so thin that, legend has it, you could read music through them.

Traditionally eaten by shepherds, the round, thin shape allowed the sheets to fit neatly into semi-circular bags once cut in half. This made them easy to transport and resistant to mold, thanks to their dry texture.

How to Eat Carasau Bread

Carasau bread is versatile and can be enjoyed:

• As it is, simply crisp and crunchy

• With olive oil and salt

• Paired with cheeses such as Pecorino

• Instead of pasta sheets in  Zuppa Gallurese

 

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Makes about 7 sheets | Preparation time: 20 mins + 3 h for the leavening| Cooking time: approx 40 mins

• • 550gm re-milled (extra fine) durum wheat semolina flour
  • 300ml lukewarm water
  • 5gm of fresh brewer’s yeast (7gm dried yeast)
  • 1 teaspoon of salt

Method

Dissolve the yeast in a small amount of lukewarm water. Gradually add the remaining water to the flour, then add the dissolved yeast. Knead until the dough begins to form. Add salt after a few minutes and continue kneading until firm, smooth, and consistent.

Divide the dough into three equal pieces. Roll each piece into a thin disc (~35 cm diameter). Place each disc on a kitchen cloth, cover with another cloth, and let rest for about 3 hours. Preheat your oven to 220°C / 425°F / Gas 7 near the end of proving.

Place the first disc on a greased baking tray and bake. The dough will puff almost immediately. Remove and cut it horizontally, separating the top layer from the bottom. Place cooked sheets on a cloth, cover with another cloth, and gently press them together. Repeat with remaining discs.

Toast the sheets in the oven until golden brown, turning after a couple of minutes to ensure even color. Cool completely before serving.

Once cooled, Carasau bread can last for a couple of months in an airtight plastic bag.

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