Pane Carasau | Sardinian Flatbread Recipe
Updated: Nov 28
This thin, crispy flatbread is an excellent and versatile ingredient to keep around. We've come to love making simple, open-faced sandwiches with it. Better yet, follow the serving suggestion at the end of the recipe to turn it into a classic Sardinian dish: "pane frattau!"
Watch the Pasta Grammar video where we make this recipe here:
Makes 6 flatbreads (12-inch diameter).
For this recipe, you will need:
2 1/2 cups (300g) semolina flour, plus extra for dusting
3/4 tsp. (3g) active dry yeast
2/3 cup (160ml) water
1 1/2 tsp. (7g) salt
A pizza peel (not required, but recommended)
A pizza stone (not required, but recommended)
Combine the flour and yeast in a mixing bowl and stir them together. Mix in half of the water with a wooden spoon or by hand. Next, mix in the salt, followed by the rest of the water. Transfer the dough to a clean work surface and knead until smooth. Cover with a bowl and let it rest at room temperature for 10-15 minutes.
Cut the dough into three equal pieces; we recommend using a scale so that each portion is exactly the same size. Roll the pieces into smooth balls, place them on a baking tray and cover with plastic wrap. Let the dough rise at room temperature for 2-2.5 hours or until they have doubled in size.
Preheat a pizza stone (or upside-down baking sheet) in an oven set to 500 degrees F (260 C). Give the stone plenty of time to heat up, we recommend preheating for at least 30 minutes.
TIme to roll the dough out! Keep any dough you’re not currently using covered in plastic while you work. On a floured surface, roll each ball into a 12” circle. Dust the dough with flour as needed while you work to prevent sticking. Lay the final sheet of dough on a clean towel and place another towel on top. Repeat with the other two portions of dough.
Dust a pizza peel liberally with flour and place a circle of dough on top. If you don’t have a peel, you can pplace the dough directly on the stone but please be careful not to burn yourself! Slide the dough sheet onto the pizza stone and bake until it blows up like a balloon. Keep a close eye, this happens quickly! Remove the bread from the oven and cut along the edge with a sharp knife to make two large sheets of thin flatbread. Press each piece flat and stack on a side while you cook the remainder.
Once all of the bread is cooked and cut, place each sheet back in the oven (one at a time) to cook for about a minute longer or until they become crispy and lightly browned. Let the bread cool before serving or storing in plastic bags.
Serving suggestion: one of the most classic ways to serve pane carasau is in a dish called “pane frattau.” Simply break pane carasau into pieces (think large tortilla chips), dip them quickly in warm vegetable broth, arrange them on a plate and top with tomato sauce, grated cheese and a fried egg. Buon appetito!