Carasau – Sardinian Flatbread

For Sardinian Pane carasau knead water, flour, semolina, yeast, salt and sugar to a rather moist dough. Cover with a harness and let rise for 3 hours in a warm place protected from drafts (oven turned off).

Then knead the dough quickly and form into a roll. Cut off 24 pieces of equal size and grind into balls on a floured work surface. Cover again and let rise.

Flatten the dough balls and place 2 on top of each other. On floured work surface, roll out into thin dough patties (approx. 23 cm ø), turning frequently. Preheat the oven to the highest setting.

Place the first patty on a baking sheet and place in the preheated oven. The pancake will puff up after a few seconds – if necessary, press down individual bubbles a little so that the pancake puffs up evenly – now continue baking for another 1-2 minutes. Remove the pancake and bake the remaining patties.

Separate the top and bottom of the patties with a knife. Place the separated patties in the oven again at 250 °C. Bake the Pane Carasau for 1 minute, turn it over and finish baking for 1 minute.

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