How to make carasau bread

With a thin, crunchy and very light pastry, the carasau bread It is a typical food of Sardinian cuisine, but widespread throughout Italy, and also known as “Carta musica”.
Linked to ancient peasant tradition, it presents itself as a crispy pastry: ideal to accompany a second course of vegetables or a side dish. Making Carasau bread at home is very simple, here is the recipe:

Ingredients

1 kg of durum wheat flour
10 g of yeast
½ l of water
A spoonful of coarse salt

Preparation

Dissolve the yeast in a little warm water and dissolve the salt in the remaining water.
Combine the yeast with the flour, add the salted water and knead everything until you obtain a soft, smooth dough.
Divide the dough into loaves about 8 cm in diameter and let them rest for about 4 hours in a dry place.
Using a rolling pin, roll out the dough balls, constantly dusting them with flour to prevent them from sticking, until you obtain round sheets of dough about 2-3 mm thick and 40 cm in diameter.
Make a stack of sheets of pastry, separating them from each other with clean, dry tea towels: this will prevent them from deforming.
Let it rise for another 3 hours.
Bake the sheets separately in a hot oven, and as soon as they're puffed up, separate the top layer from the bottom. You can also trim the edges with a knife or scissors to create two thin discs of carasau bread.
This way the bread will remain soft: if you want it crunchy, bake the sheets again until they are dry and crunchy.
The total absence of humidity and salt allows carasau bread to be preserved for a long time.

Carasau Bread: The Recipe for Making It at Home

How to make carasau bread

Ingredients

Preparation

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