Carasau is a thin, crispy type of bread from Sardinia. It is a traditional specialty of the island, often served as an appetizer. Its crunchy texture and ease of storage make it an excellent choice to accompany spreads and cheeses. This recipe will guide you in making homemade Carasau, perfect for an aperitif with a Sardinian touch. Here is how to make Carasau.
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Originating from Sardinia, Carasau appears as a very thin, dry bread
Carasau is also called 'carta da musica' because of the sound it makes when chewed
It is a peasant bread that, similar to other types of bread eaten in North Africa, requires yeast in an almost symbolic amount
It may resemble Arabic bread, but it differs significantly because Arabic bread is made from regular flour and includes added fats that make it soft and tender
The dough, made of water, flour and yeast, is preferably mixed in a spiral mixer for about 12-14 minutes
Portioning is usually about 50 g and the dough should be rolled into a very thin sheet
Once dissolved in water, the salt is brushed over the entire surface several times before baking
Baking is done on greased baking sheets at a temperature of 220-225 degrees Celsius
Rolling pin
Food processor
Italia, Sardegna
| Energy (kcal) | 318.27 |
| Carbohydrates (g) | 70.57 |
| of which sugars (g) | 1.67 |
| Fat (g) | 0.69 |
| of which saturates (g) | 0.08 |
| Protein (g) | 10.83 |
| Fibre (g) | 2.16 |
| Salt (g) | 0.51 |
