SARDINIA - Carasau bread
SKU:
Pane Carasau (Traditional Sardinian Flatbread)
Prep & Cook Time: 4 hours
Servings: 6–8
Preheat: 425–465°F
Ingredients
- 2 cups water
- 1.1 lb Molino Signetti flour
- 0.2 oz fresh yeast
- 0.2 oz salt
Instructions
- Dissolve the yeast in the water. In a stand mixer, combine half of the flour with the water-yeast mixture and knead briefly. Add the remaining flour, and once a rough dough forms, add the salt. Knead for 15 minutes until the dough becomes smooth and elastic.
- Transfer the dough to a floured surface, cover with plastic wrap, and let it rest for 10–15 minutes.
- After resting, divide the dough into three equal portions. Shape each into a ball, dust with flour, cover again, and let rise for 2–3 hours, or until doubled in size.
- Roll each ball into a thin 16-inch (40 cm) disc. Cover the discs with a cloth and let them rest for another 30 minutes.
- Preheat your oven to its highest temperature. Place one dough disc on a baking stone or tray. As it puffs up, use a spatula to gently press the air pockets without piercing them, helping the dough separate into two layers. After about 30 seconds, remove the bread and slice it open into two thin sheets using a sharp knife.
- Return each split layer to the oven and bake at 425–465°F for 1 minute per side, or until crisp and golden.
Tip: Serve plain, or brush with olive oil and sprinkle with salt or herbs for extra flavor.
BUON APPETITO!
