Pane guttiau 

Pane guttiau is a traditional Sardinian flatbread made from durum wheat flour, water, and salt. It is similar to Suppa Cuatta, but it is made with a different technique and has a different texture. It is characterized by its unique flavor, crunchy texture, and ability to last long, making it ideal for travelers.


  • 2 cups of durum wheat flour
  • 1 tsp of salt
  • 1/2 cup of water
  • Olive oil


  1. In a large bowl, mix together the flour and salt. Slowly add in the water, stirring until the dough comes together.
  2. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
  3. Let the dough rest for 30 minutes.
  4. Roll out the dough as thin as possible, about 1/8 inch thick.
  5. Heat a cast-iron skillet over high heat.
  6. Place the rolled-out dough in the skillet and cook it for a few minutes on each side until it turns golden brown and crispy.
  7. Remove from the skillet and let it cool down; then, it can be broken into pieces and stored for a few days in an airtight container.

It can be enjoyed with various toppings such as olive oil, salt, and rosemary. It is also commonly used as a base for pizza-like dishes, such as “Pizza Guttiau” which is topped with tomatoes, cheese, and anchovies.


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