Carasau Bread (Sardinian Flatbread) "pane carasau"
How to make Carasau Bread (Sardinian Flatbread) "pane carasau" - Preparation time: 30 minutes – Cooking time: 2 minutes – Resting time: 3 1/2 hours
4 Servings
Ingredients:
3 cups (350 g) semolina flour, plus extra as needed
3/4 cup (175 ml) water
Method:
Combine the flour with the water to create a rather dense dough. Cover with a sheet of plastic wrap and let rest in a warm room for at least 30 minutes.
Divide the dough into pieces of approximately 3 1/2 ounces (100 g) each, and shape them into balls. Roll the dough with a rolling pin to a thickness of about 1/16 inch (1 1/2 mm). Stack the dough rounds, placing lightly floured cloth napkins between them, and let rest for about 3 hours.
Separate and bake the rounds in the oven at 550°F (290°C) directly on the rack and remove as soon as they inflate like balloons, about 45 to 60 seconds.
Cut the inflated rounds open along the circumference with a sharp knife to obtain two separate rounds. Place these cooked rounds in the oven again for another minute or so to be cooked a second time like biscuits, a process called carasare in the Sardinian language, making them dry and crunchy.
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| Carasau Bread (Sardinian Flatbread) "pane carasau" |
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