Pane Carasau (Sardinian Crispbread)
Paper thin Sardinian flatbread that puffs like a balloon in the oven, then crisps. Shatters beautifully under a drizzle of oil.
- Time2 hr 30
- LevelHard
- Costabout £0.16 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the semolina, flour, yeast and salt. Add the water and knead for 10 minutes into a firm, smooth dough.
- 2
Cover and rest for 1 hour.
60 min - 3
Heat the oven to 240°C (220°C fan) with two baking trays inside. Divide the dough into 8 balls.
- 4
Roll each ball as thin as you can, to a round about 25 cm across, dusting with semolina. Work with one at a time and keep the rest covered.
- 5
Slide a round onto a hot tray and bake for 2 to 3 minutes until it puffs up into a ball and the top is lightly coloured.
- 6
Take it out, deflate it and split it into two thin sheets with a knife while still warm. Lay the halves on trays, cut side up.
- 7
Lower the oven to 150°C (130°C fan). Bake the halves for 8 to 10 minutes until dry and crisp, then brush lightly with oil if you like. Cool and store in a tin.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.