Pane carasau is Sardinia's ancient paper-thin crisp bread—large, round sheets of unleavened (or very lightly leavened) bread baked twice until completely dry, producing a translucent, cracker-like disc that can be stored for months and is the foundation of Sardinian cuisine, used as flatbread, as a base for dishes, and reconstituted with liquid into entirely different preparations. Known as 'carta di musica' (music paper) on the mainland for its resemblance to parchment, pane carasau dates back to Sardinia's pastoral culture—shepherds who spent months with their flocks in the mountains needed a bread that would last indefinitely without moulding. The production is a communal, labour-intensive ritual traditionally performed by groups of women: a simple dough of semolina flour, water, salt, and a tiny amount of yeast is kneaded, divided into balls, rolled extremely thin (1-2mm), and baked in a blazing-hot wood oven. The first baking causes the thin disc to inflate like a balloon, at which point it's removed and split into two sheets with a knife. These separated sheets are returned to the oven for a second baking (the 'carasatura') until completely dry and crisp. The result is a bread of remarkable qualities: it's feather-light, stores for months in a dry environment, and has a delicate, nutty flavour from the toasted semolina. Pane carasau is eaten dry (snapped into pieces, drizzled with olive oil, served alongside cheese and cured meats), moistened with tomato sauce and topped with a poached egg (pane frattau), layered into Sardinia's famous 'lasagna' with ragù and pecorino, or used as a scoop for virtually everything.
Semolina flour, water, salt, minimal yeast. Roll extremely thin (1-2mm). First bake inflates into a balloon—split into two sheets. Second bake (carasatura) until completely dry and crisp. Stores for months. Can be eaten dry or reconstituted with liquid.
The oven must be extremely hot (300°C+) for the initial puff to work. The splitting of the inflated disc is the skill that takes years to master—it must be done while the bread is still hot and puffed. Pane guttiau is made by brushing carasau with olive oil and salt and warming briefly—a simple transformation into something irresistible. For pane frattau, moisten carasau in hot broth for just seconds before layering.
Rolling too thick (must be translucent-thin). Not splitting the inflated disc properly (requires speed and skill). Under-baking the second time (must be completely dry). Storing in humid conditions (goes soft). Confusing with pane guttiau (which is carasau brushed with oil and salt).
Carol Field, The Italian Baker; Giovanni Ferrua, Traditional Recipes of Sardinia