| Prodcut: Pane Carasau |
Ingredients:
|
Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 202 | 2.3g | 0.4g | 38.8g |
| sugars | fibre | protein | salt |
| 0.6g | 1.6g | 6.5g | 0.6g |
About Pane Carasau
Welcome to another recipe exploration at Your Gourmet Guru, where we dish out the history, character, and culinary yumminess of various dishes from across the globe. Today, we embark on an Italian adventure as we delve into the piquancy of Pane Carasau. This delectable flatbread, native to the beautiful island of Sardinia, Italy, is steeped in centuries-old traditions and bears a remarkable simplicity, yet charisma, in its preparation and taste.
The Essence of Pane Carasau
Pane Carasau, often referred to as Carta da Musica (sheet music) due to its thin, paper-like quality, is by definition, a crisp flatbread traditionally baked over a flame. A simple amalgamation of bread flour, semolina flour, salt, warm water, active dry yeast, and a hint of olive oil, Pane Carasau is the perfect example of a dish that beautifully blends humbleness and gustatory delight, transforming simple ingredients into a culinary masterpiece.
Though it may superficially resemble Middle Eastern flatbreads such as lavash or matzo, the texture and taste of Pane Carasau are unique. The bread’s deliciously crisp and flaky character offers a delightfully crunchy mouthfeel, creating a symphony of flavours with each bite.
The Perfect Pairings
Pane Carasau is no mere bread; it is a veritable chameleon of versatility. Break it apart and scatter it in salads lending a textural contrast, or dress it up with a drizzle of olive oil, a sprinkle of rosemary and a helping of cheese before lightly roasting it, your homemade vibrant Sardinian pizza variant.
This delicately baked flatbread also works wonders as a base for sandwiches using traditional Italian ingredients like prosciutto, mozzarella, and fresh basil. Pane Carasau’s inherent simplicity makes it an ideal companion for a variety of dishes, and is especially delightful when coupled with minestrone soup or paired with olives and wine.
A Bread Less Travelled
An international culinary journey wouldn’t be complete without paving the way back to our humble Pane Carasau. Seeped in history, and home to Sardinians’ hearts, this ancient bread continues to hold iconic status in Italy, continuing to grace the Italian tables as it has for centuries. Simple at heart but rich in taste, Pane Carasau proves that bread can, indeed, be more than just a side dish in a meal; it can be the star.
So, step back in time, immerse your senses in the flavours, and experience the allure of Pane Carasau. Buon Appetito!
What You’ll Need
- 2.5 cups of Bread Flour
- 1 cup of Semolina Flour
- 1.5 teaspoons of Salt
- 1 cup of Warm Water
- 1 teaspoon of Active Dry Yeast
- 1 tablespoon of Olive Oil
Method
Step One
Start by combining the bread flour, semolina flour, and salt in a large mixing bowl. Mix until well combined.
Step Two
In a separate bowl, pour the warm water and add the active dry yeast. Allow it to sit for 5 minutes or until the yeast is fully dissolved and has started to foam.
Step Three
Gradually add the yeast mixture to the flour mixture, stirring as you go. Pour in the olive oil as you mix.
Step Four
Once the mixture forms a dough, turn it out onto a floured surface and knead it for about 10 minutes, until it is smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
Step Five
Place the kneaded dough back into the mixing bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 2 hours or until it has doubled in size.
Step Six
After the dough has risen, preheat your oven to 450 degrees F (230 degrees C) and line a baking sheet with parchment paper. Divide the dough into 8 equal portions and roll each one out as thinly as possible.
Step Seven
Place the rolled-out dough on the prepared baking sheet, and bake for about 4-5 minutes, or until it is lightly golden and crispy. Watch it closely, as it can easily burn.
Step Eight
Remove the baked Pane Carasau from the oven and allow it to cool before serving.
