|
Pane Carasau (Sardinian Flat Bread) |
| Ingredients (Six flat bread) |
| 1 pound |
Semolina Flour |
| 250 ml (1 1/4 cups) |
Water |
| 0.25 oz. |
Yeast |
| • |
Salt to taste |
| Preparation |
| • |
Dissolve the yeast in little water. |
| • |
Dissolve salt in remaining water. |
| • |
Add liquids to flour and knead until obtaining smooth, dry dough. |
| • |
Separate in three balls, cover with cloth and let rise for 3 to 4 hours. |
| • |
Flatten with rolling pin to obtain a round about 15 inches in diameter and 2-3 millimeter tick. |
| • |
Lay flattened dough on flat baking sheet lightly dusted with semolina flour. |
| • |
Bake for a few minutes in oven preheated at 450°F. until bread swell almost ball like. |
| • |
Remove from the oven and quickly separate top from bottom part with jagged knife obtaining two sheets from each one. |
| • |
Bake shortly again to dry and make flat bread crunchy. |
| Serving |
| • |
Serve sprinkled with sea salt or Spike Original Magic and drizzled with Rosemary Flavored Extra Virgin Olive Oil. In Sardinia they sauté a sprig or two of rosemary in EVOO and drizzle it warm on top. |
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| Comments |
| • |
I have not actually baked pane carasau myself. I get it from chef Massimiliano Conti of Sardinian restaurant La Ciccia, in San Francisco, California, currently my favorite Italian restaurant in the city. |
| • |
In the US, pane carasau can be purchased online at Gourmet Sardinia. It keeps in a cold, dry place for a month or so afetr opening. |
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