Pane Carasau: Pane carasau is a traditional flat bread from Sardinia. It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces).
- 1 3/4 cups all-purpose flour
- 1 1/2 cups semolina flour
- 1 sachet activedry yeast
- 1 cup warm water
- Salt, to taste
- Oil, for spraying
- 1 cup Fresh Rosemary, finely chopped
- Salt, to taste
- Olive Oil, for brushing
- Combine all-purpose flour with semolina flour in a bowl.
- Add a teaspoon of salt to it.
- Dissolve the yeast in about 1/4 cup of the warm water, in a small cup.
- Let it sit until bubbly.
- Add the yeast mixture to the flour with the rest of the water.
- Mix until you have smooth dough.
- Cover the dough with plastic wrap.
- Let the dough rest for about 1 hour.
- Knead for 5 minutes and cover for another 1 hour.
- Preheat the oven to 475°F.
- Spray two flat baking sheets with oil spray.
- Knead and divide the dough into 8 equal balls.
- Roll each ball out as thinly as you can to fit the baking sheets.
- Bake each for 5 minutes in the preheated oven.
- The breads should blister but not yet brown.
- Remove from the oven and pile bread on top of the other.
- Place a board or flat tray on top and let sit until cool.
- Return the bread to the oven for 10 minutes or until golden and crispy.
- Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt.
- Return the bread to the oven for a few minutes.
- Pane Carasau is ready to be served
- Serve warm.
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