Pane Carasau is a Sardinian flatbread recipe made from durum wheat, traditionally made into thin sheets with just flour, water, salt, and yeast.
Want to live to 100? Start by making this Sardinian flatbread part of your routine. This recipe reflects the longevity diets of Blue Zones, regions where people often reach 100 or more, largely thanks to their diets.
Dan Buettner is an international journalist who writes about Blue Zones. Besides this pane carasau flatbread, he emphasizes cruciferous vegetables, extra virgin olive oil, fresh herbs and spices, and even a good dose of red wine.
What is Pane Carasau?
Pane Carasau is a traditional Sardinian flatbread, also known as “carta da musica” or “sheet music bread” because of its thin, crisp texture resembling parchment. Made from durum wheat flour, water, yeast, and salt, this bread is baked in paper-thin sheets, then toasted for a long shelf life.
It has been a staple of Sardinian shepherds for centuries. Its durability and portability made it an ideal food while they were away from home. Italian shepherds often pair it with cheese, olive oil, or simple toppings.
Why you will love this ancient recipe?
- This traditional flatbread from Sardinia, home to the highest number of centenarians in the world, is a local favorite. Here is a collection of over 30 Sardinian recipes for longevity.
- Made with just a few basic ingredients for a satisfyingly crispy texture
- Long shelf life, making it a convenient and wholesome choice for any meal
Ingredients
Durum wheat flour (semolina)
Made of durum, Semolina has been a staple in Italian cuisine for centuries, particularly in southern Italy, where durum wheat grows well in the climate. Durum wheat has a higher gluten content than common wheat. This gives doughs more elasticity and structure, perfect for creating al dente pasta, pizza and chewy, yet crisp, bread. It has a slightly yellowish color and dense, yet tender, texture that adds distinctive crispiness.
We also used this flour to make culurgiones.
Yeast
You can use active dry or instant yeast as a substitute for fresh yeast. Just be sure to activate dry yeast in warm water before mixing.
Water
Salt
Sardinian Flatbread Recipe
First step: Activate the Yeast
In a small bowl, mix warm water and yeast. Let it sit for 5–10 minutes until it becomes frothy.
Second step: Make the Dough
In a large mixing bowl, combine the durum wheat flour and salt. Add the activated yeast mixture and stir until the dough starts to come together. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Third step: Let it Rise
Place the dough in a bowl, cover it with a damp cloth, and let it rise in a warm place for about 1–1.5 hours or until it doubles in size. It should be crackly.
Fourth step: Shape the Flatbreads
Once the dough has risen, punch it down and divide it into small balls (about 6–8). Roll each ball out on a floured surface into a thin, round sheet about 8–10 inches in diameter. Roll it as thin as you can.
Fifth step: Bake the Flatbreads
Preheat your oven to 475°F (245°C). Place the dough circles on a baking sheet lined with parchment paper. Bake for 4–6 minutes, or until the dough puffs up into a balloon shape and starts to turn lightly golden. Remove from the oven, then cut along the circumference into two thin layers. Flip the layers so the porous sides are on the outside, and bake again to achieve the characteristic crispness and golden color.
Ways to serve this pane carasau recipe?
- You can eat this Pane Carasau in two ways: either dry, where it retains its crisp and crunchy texture, or wet, where it is moistened with water, wine, or sauces.
- When wet, the bread softens, making it an excellent base for dishes like Pane Fratau or served with soups and stews.
- Pane Fratau is a traditional Sardinian dish made by layering Pane Carasau (Sardinian flatbread) with a rich tomato sauce, topped with a fried egg, and often garnished with grated Pecorino Romano cheese. The crispy flatbread soaks up the sauce and creates a comforting, hearty meal.
- Pane Guttiau is another iconic variation of Pane Carasau, typically served as a simple, rustic snack. The flatbread is topped with olive oil, garlic, and sometimes a sprinkling of salt.
- layering the flatbread with Pecorino Romano cheese and sometimes adding a drizzle of olive oil.
- you can top this pane carasau recipe with cured meats like Sardinian sausage (salsiccia) or prosciutto
- drizzle the flat bread with extra virgin olive oil and sprinkle with fresh herbs like rosemary or thyme.
- you can moisten this gourmet bread with broth (usually vegetable or meat broth), then top it with cheese or herbs.
How long does this Sardinian bread last?
Pane Carasau flatbread can last up to one year when kept dry and stored in cool place. The bread’s durability is one of the reasons it became a staple for Sardinian shepherds, as it could be easily carried during long journeys. To ensure its longevity, it’s important to keep it in an airtight container or a sealed bag to protect it from moisture.
other blue zone recipes
Tips to make best pane carasau
If your Pane Carasau loses its crispiness over time, you can refresh it by briefly baking it in a preheated oven (around 350°F or 175°C) for 2–3 minutes, or until it crisps up again.
If you’re planning to serve Pane Carasau at a gathering or use it in a dish, you can prepare it in advance, it will stay crisp for weeks when stored properly.
Pane Carasau – Traditional Sardinian Flatbread Recipe for Longevity
Equipment
- Rolling Pin
Ingredients
- 300 g durum wheat flour semolina
- 3 g yeast fresh
- 160 ml water
- 1 teaspoon salt
Instructions
- In a small bowl, mix warm water and yeast. Let it sit for 5–10 minutes until it becomes frothy.
- In a large mixing bowl, combine the durum wheat flour and salt. Add the activated yeast mixture and stir until the dough starts to come together. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the dough in a bowl, cover it with a damp cloth, and let it rise in a warm place for about 1–1.5 hours or until it doubles in size. It should be crackly.
- Once the dough has risen, punch it down and divide it into small balls (about 6–8). Roll each ball out on a floured surface into a thin, round sheet about 8–10 inches in diameter. Roll it as thin as you can.
- Preheat your oven to 475°F (245°C). Place the dough circles on a baking sheet lined with parchment paper. Bake for 4–6 minutes, or until the dough puffs up into a balloon shape and starts to turn lightly golden. Remove from the oven, then cut along the circumference into two thin layers. Flip the layers so the porous sides are on the outside, and bake again to achieve the characteristic crispness and golden color.
Very simple to make, the dough doesn’t tear or stick! Making this again for sure 🙂