It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry.
This is Sardinian flatbread or as it is translated "sheet music" bread. It is really a lot like a cracker although I know it looks much like a tortilla. It is stiff and crackly and in the hands of the Sardinians it is multipurpose.to m The most difficult part of the process is rolling it out but after one or two you'll get the hang of it. BTW they are usually baked twice. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary.
Recipe
0.5Kg Semolina
0.5 kg 0 flour
25 gr salt
500 cold water
2gr fresh yeast or Better (Sourdough starter 100 gr)
