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Recipe by
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.
Step 1 of 8: Originating from Sardinia, Carasau appears as a very thin, dry bread
Step 2 of 8: Carasau is also called 'carta da musica' because of the sound it makes when chewed
Step 3 of 8: It is a peasant bread that, similar to other types of bread eaten in North Africa, requires yeast in an almost symbolic amount
Step 4 of 8: 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
Step 5 of 8: The dough, made of water, flour and yeast, is preferably mixed in a spiral mixer for about 12-14 minutes
Step 6 of 8: Portioning is usually about 50 g and the dough should be rolled into a very thin sheet
| Average values | Per serving255 g · 1 of 40 | Per 100 g |
|---|---|---|
| Energy | 3,396 kJ812 kcal | 1,332 kJ318 kcal |
| Fat | 1.76 g | 0.69 g |
| of which saturated fatty acids | 0.2 g | 0.08 g |
| Carbohydrates | 179.95 g | 70.57 g |
| of which sugars | 4.26 g | 1.67 g |
| Fibre | 5.51 g | 2.16 g |
| Protein | 27.64 g | 10.84 g |
| Salt | 1.28 g | 0.5 g |
Portion: the weight of the ingredients divided by 40 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 7 of 8: Once dissolved in water, the salt is brushed over the entire surface several times before baking
Step 8 of 8: Baking is done on greased baking sheets at a temperature of 220-225 degrees Celsius
In gray: not detectedDetected
In summary: Allergens detected: Gluten
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
