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Cooking + Entertaining

Pane carasau: the original recipe of the typical Sardinian bread

Pane carasau: the original recipe of the typical Sardinian bread


re-milled durum wheat semolina

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re-milled durum wheat semolina

Il carasau bread it is one of the most representative preparations of culinary culture Sardinian. A bread with very ancient origins, originally from the Barbagia area, characterized by the typical circular shape and a fragrant and very thin sheet. Also known as music carddue to the crunchiness that makes it particularly “noisy” during chewing, it is traditionally prepared with re-milled durum wheat semolina, water, salt and fresh brewer’s yeast.

Its processing involves four stages. The realization of thedoughwhich takes place by mixing all the ingredients together, forming many loaves and rolling them out with a rolling pin to a thin disk, the leaveninglong and on several occasions, the cooking and finally the shelling: dialect term that indicates toasting in the oven and from which the name of the bread derives.

For the success of the recipe it would be preferable to have a refractory stone and a professional oven that reaches a temperature of 300 ° C but, failing that, you can bake the bread at 200 ° C and arrange the dough disks on an overturned pan. and hot. Once ready, you can accompany it with cured meat e cheesesfresh or seasoned, or you can dress it with extra virgin olive oil, salt and rosemary, and make guttiau bread: also perfect as a snack to nibble at lunchtime.aperitif. Alternatively, for a rich and equally famous variant, you can try your hand at pane frattau, which requires the chopped sheets to be seasoned with tomato and pecorino cheese, and then topped with a poché egg.

Due to its particular consistency, completely free of crumb, carasau bread is keeps very long: for this reason it was considered the ideal food for shepherds who left for transhumance. A real home ritual, the manufacturing process was formerly supervised by three women, linked by friendship or kinship, who, between one anecdote and another, began to knead it the previous evening and then bake it the next morning.

Find out how to prepare carasau bread by following the step by step procedure and advice.

How to prepare carasau bread

Pour the semolina into a large bowl 1.

Add the salt 2 and mix well.

Dissolve the yeast in the water 3.

Add the dissolved yeast to the semolina 4.

And knead carefully until you get a smooth and homogeneous dough; transfer to bowl, cover with a tea towel 5 and let it rise for about 40 minutes.

After the resting time, turn the dough over on a work surface, sprinkled with a little semolina, and divide it into 5 loaves of the same size 6.

Put the loaves on a baking sheet, lined with parchment paper and sprinkled with a little semolina, and let them rise for another 30 minutes, always covered with a cloth 7.

With a rolling pin roll out the dough 8 obtaining a disk of about 2-3 mm thick from each block.

Let the discs rise for another 30 minutes, covered with a tea towel 9.

Heat the oven to 300 ° C, place one disc at a time on the refractory stone or an overturned, hot baking sheet, and bake for a few minutes, until the pastry is swollen. 10.

With a sharp knife, divide the pastry in half 11, pressing it lightly to flatten it while it is hot. Proceed in this way with the remaining sheets.

Toast the thin sheets in a hot oven at 300 ° C for a few moments 12, then take them out of the oven and let them cool on a rack. If you don’t have a powerful oven, you can toast them at 170 ° C for 5 minutes.

Once ready, bring the carasau bread to the table and serve 13.


Carasau bread can be kept at room temperature, closed in a paper bag, for 1 month.

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