Pane Carasau

Pane Carasau, also known as “carta di musica”, is a traditional Sardinian flatbread that is characterized by its thin, crispy texture and long shelf life. It is made from a simple dough of flour, water, salt, and yeast and is often served as an accompaniment to various dishes or as a snack on its own.


  • 500g (about 4 cups) of all-purpose flour
  • 300ml (about 1 1/4 cups) of lukewarm water
  • 1 tsp of salt
  • 1 tsp of instant yeast


  1. Mix flour, salt, and yeast in a large mixing bowl.
  2. Slowly add the water, stirring with a wooden spoon until a rough dough forms.
  3. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 2 hours or until it has doubled in size.
  5. Preheat the oven to 450F (230C) and place a baking sheet in the oven to heat up.
  6. Once the dough has risen, roll it out as thin as possible to a thickness of about 1/8 inch (3 mm) on a floured surface.
  7. Carefully transfer the dough to the baking sheet.
  8. Bake the dough for about 8-10 minutes, or until it starts to puff up and turn golden brown.
  9. Remove the bread from the oven and let it cool for a few minutes.
  10. Once cooled, use a sharp knife to cut the bread into pieces about 12 inches (30cm) in diameter.
  11. Bake the pieces for about 5-8 minutes more or until they are completely dry and crispy.
  12. Remove from the oven and let it cool completely before serving.

Note: Pane Carasau can be stored in an airtight container for several months; you can also add some herbs or cheese to the dough to add more flavor.


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