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Carasau bread

Carasau bread is a traditional Sardinian bread, also known as “music paper” because of its crispness. This thin, crispy bread, baked in the oven, is served as an accompaniment to many traditional Sardinian dishes or enriched with olive oil and salt for a tasty appetizer.

Difficulty: easy

Method: 180'

Cooking: 20'

Difficulty: easy

Method: 180'

Cooking: 20'

Difficulty: easy

Method: 180'

Cooking: 20'

Difficulty: easy

Method: 180'

Cooking: 20'

Method

  1. 01 / Dough preparation

    Dissolve the yeast in a little warm water.

    In a large bowl, mix the flour with the salt and add the dissolved yeast.

    Add the warm water a little at a time, kneading until the dough is smooth and elastic.

    Cover the dough with a damp cloth and let it rise for 1 to 2 hours, until it doubles in volume.

  2. 02 / Form the sheets

    Divide the dough into 10 equal balls.

    Roll each ball into a thin disk with a rolling pin.

  3. 03 / Bake the bread

    Preheat the oven to 250°C (250°F) with a hot baking stone or baking sheet inside.

    Bake each disc of bread for 2 to 3 minutes per side until golden brown and crisp.

  4. 04 / Serve

    Let the carasau bread cool on a wire rack and serve it as an accompaniment or with oil and salt.

Wine pairing

A dry white wine such as a Vermentino pairs well with carasau bread.

You can prepare carasau bread in advance, as it keeps well for several days in an airtight container.

Do not roll out the dough too thick, as the bread should be thin and crisp.

Store the carasau bread in an airtight container in a cool, dry place.

Add a little rosemary or thyme to further flavor.

Ingredients for 10 sheets

500 g durum wheat flour

10 g of brewer’s yeast

10 g of salt

300 ml lukewarm water

Wine pairing

A dry white wine such as a Vermentino pairs well with carasau bread.

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