Impasto del Pane Carasau (Sardinian Flatbread Dough) Recipe Guide
Impasto del Pane Carasau (Sardinian Flatbread Dough)
Equipment
- Equipment Needed
- Large mixing bowl
- Wooden spoon or hands for mixing
- Rolling Pin
- Fork (for docking)
- Baking stone or parchment-lined baking trays
- Oven
Ingredients
- Ingredients
- 220 g plain flour
- 250 g semolina flour
- 1 tsp baking powder
- 1 tsp sea salt
- 350 ml warm water
- Optional: Extra virgin olive oil and sea salt flakes for serving
Instructions
- Step-by-Step Instructions
- Mix the Dough
- Combine plain flour, semolina flour, baking powder, and salt in a large bowl. Gradually add warm water, mixing with a wooden spoon or your hands, until a smooth, elastic dough forms.
- Knead the Dough
- Knead the dough on a floured surface for about 5 minutes until it springs back when pressed. Cover with a tea towel and let it rest for 20 minutes.
- Preheat the Oven
- Heat the oven to 250°C (480°F) and place a baking stone on the middle rack. If unavailable, use parchment-lined baking trays.
- Divide and Roll
- Cut the rested dough into 6-7 equal pieces. Roll each into a smooth ball, then flatten with your palm. Roll out into very thin circles or ovals, ensuring they are translucent.
- Dock and Bake
- Use a fork to prick (dock) the dough to prevent puffing. Bake on the preheated stone or trays for about 2.5 minutes on each side until golden and crisp.
- Cool and Serve
- Remove from the oven, cool slightly, and brush with olive oil. Sprinkle with sea salt flakes for an authentic touch.
- Variations and Tips
- Gluten-Free: Substitute the flours with a gluten-free blend. Add 1 tsp xanthan gum to improve elasticity.
- Herbed Flatbread: Add dried rosemary or thyme to the dough for a flavorful twist.
- Serving Ideas: Pair with cheese, cured meats, or use as a base for bruschetta.
- Storage: Keep in an airtight container for up to a week; reheat for crispness.
Pane Carasau, known as “carta da musica” for its paper-thin texture, originates from Sardinia, Italy. Its unique crispness and golden color make it a versatile bread often enjoyed with olive oil and salt. Let me show you how I make this traditional bread, incorporating my own personal experience to ensure it’s both approachable and rewarding.
What to Expect
Pane Carasau is delightfully crisp and lightweight, with a mild, nutty flavor from the semolina. Its thinness makes it perfect for layering in dishes like Pane Frattau (layered with tomato sauce and egg) or as a snack with dips.
Recipe Details
- Cuisine: Sardinian (Italian)
- Course: Bread
- Prep Time: 30 minutes
- Cook Time: 30 minutes (5 minutes per flatbread)
- Resting Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Ease of Cooking: Beginner-Friendly
- Servings: 6 flatbreads
- Calories: ~276 kcal per flatbread
- Cost of Ingredients: Low
Ingredients
- 220 g plain flour
- 250 g semolina flour
- 1 tsp baking powder
- 1 tsp sea salt
- 350 ml warm water
- Optional: Extra virgin olive oil and sea salt flakes (for serving)
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Pane Carasau now.
Equipment Needed
- Large mixing bowl
- Wooden spoon or hands for mixing
- Rolling pin
- Fork (for docking)
- Baking stone or parchment-lined baking trays
- Oven
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Pane Carasau now.
Step-by-Step Instructions
- Mix the Dough
Combine plain flour, semolina flour, baking powder, and salt in a large bowl. Gradually add warm water, mixing with a wooden spoon or your hands, until a smooth, elastic dough forms. - Knead the Dough
Knead the dough on a floured surface for about 5 minutes until it springs back when pressed. Cover with a tea towel and let it rest for 20 minutes. - Preheat the Oven
Heat the oven to 250°C (480°F) and place a baking stone on the middle rack. If unavailable, use parchment-lined baking trays. - Divide and Roll
Cut the rested dough into 6-7 equal pieces. Roll each into a smooth ball, then flatten with your palm. Roll out into very thin circles or ovals, ensuring they are translucent. - Dock and Bake
Use a fork to prick (dock) the dough to prevent puffing. Bake on the preheated stone or trays for about 2.5 minutes on each side until golden and crisp. - Cool and Serve
Remove from the oven, cool slightly, and brush with olive oil. Sprinkle with sea salt flakes for an authentic touch.
Variations and Tips
- Gluten-Free: Substitute the flours with a gluten-free blend. Add 1 tsp xanthan gum to improve elasticity.
- Herbed Flatbread: Add dried rosemary or thyme to the dough for a flavorful twist.
- Serving Ideas: Pair with cheese, cured meats, or use as a base for bruschetta.
- Storage: Keep in an airtight container for up to a week; reheat for crispness.
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Pane Carasau now.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 276 kcal |
| Carbohydrates | 55 g |
| Protein | 8 g |
| Fat | 1.5 g |
| Sodium | 220 mg |
I hope this guide has made creating Pane Carasau seem a little less daunting. Have you tried making it before? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so share your experience!
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Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
