Carasau Bread, Pane Carasau, is a typical product of Sardinia, one of the two big islands of Italy; it originated in the area of Barbagia, in the North-East of the Island, the name Carasau comes from the Sardinian word for ‘to toast’.
Instead of being shaped in a loaf, the Carasau bread is baked into very thin and crunchy sheets with a rough texture that make a peculiar noise when broken. For this reason, the Carasau bread is also called ‘music sheets bread’.
The peculiar shape of Carasau bread was actually very functional for its main consumers, namely the Sardinian shepherds; once cut in half, the sheets of bread had the same semi-circular shape of the shepherd’s bag, which allowed them to transport it easily and because Carasau bread is dried, it doesn’t develop mold as easily as normal moist bread.
It can be eaten as it is or with a drizzle of olive oil and salt or paired with some cheese or even used in lieu of pasta sheets for lasagne just like this Zuppa Gallurese , a lasagna-like dish prepared with Carasau bread.
Makes about 7 sheets | Preparation time: 20 mins + 3 h for the dough leavening| Cooking time: 40 mins
- Remilled Durum Wheat Semolina Flour: 550 g
- Lukewarm Water: 300 ml
- Fresh brewer’s yeast, 5 g
- Salt: 1 tsp
Dissolve the brewer’s yeast in a small amount of lukewarm water. Mix the flour with the rest of the lukewarm water by pouring it in a little at a time, add the dissolved yeast and start kneading the dough. Add salt after a few minutes and continue kneading the dough until it’s firm and has a smooth and homogeneous texture.
Divide the dough into three pieces of approximately the same size and use a rolling pin to flatten each piece of dough into a thin disc-shaped sheet with a diameter of about 35 cm. Place each disc on a cloth and cover with another kitchen cloth and let the dough discs rest for about 3 hours.
As the end of the resting time approaches, turn on the oven to 220 °C – 425 F – Gas 7.
Place the first disc on a baking tray and place it in the oven. The dough will start to swell almost immediately. After a few minutes, the entire dough will be puffed up like a balloon, so remove it from the oven and with a sharp knife cut it in half horizontally, separating the top layer of dough from the bottom. Place both sheets on a kitchen cloth, cover with another kitchen cloth and gently press the discs together.
Repeat the operation until all the dough discs have been cooked and cut: you should obtain about 7 thin sheets. To make the Carasau bread crispy, toast it again in the oven until golden brown, then put each sheet back in the oven for a further 2 minutes, turning them halfway through cooking so that both sides toast evenly.
Allow Carasau to cool before serving.
How to Store Carasau Bread?
Keep Carasau bread into an air-tight plastic bag, it will last for a couple of months.