Pane carasau, Sardinian music paper bread
Paper-thin, crisp Sardinian flatbread that is baked twice, perfect with olive oil and rosemary or broken into soup.
- Time2 hrs 30
- LevelHard
- Costabout £0.23 a head
- Oven250°C (230°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 both flours, yeast and salt. Add the water and knead for 10 minutes into a firm, smooth dough.
- 2
Cover and leave for 1 hour until doubled.
60 min - 3
Divide into 8 balls. Roll each as thin as you can on a semolina-dusted surface, into a 20 cm round.
- 4
Heat the oven to 250°C (230°C fan) with a baking tray inside. Bake each round for 2 to 3 minutes, until it puffs up like a balloon.
3 min - 5
Immediately slice the puffed round in half through the middle into two thin sheets, then flatten.
- 6
Lower the oven to 180°C (160°C fan). Bake the sheets on trays for 4 to 5 minutes until pale gold and crisp.
5 min - 7
Cool, brush with oil if you like, and sprinkle with sea salt. Break into shards to serve.
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.
