Sardinian Flatbread is a typical bread from the tradition of Ozieri, in the province of Sassari.
Unlike the more well-known pane carasau, the flatbread is softer and thicker. To give you a comparison idea, I include the recipe for carasau focaccia with stracchino and ham, with its unique texture.
It is usually accompanied by cold cuts and cheeses, and it is also perfect to accompany soups, stews, salads, meats, and cold cuts.
One of its characteristics is simplicity, as it is a bread without fats, containing neither oil, butter, nor potatoes (as opposed to potato bread cooked in a pan).
The recipe is really easy and quick, requiring only 3 ingredients: semolina flour, yeast, and salt to bring to the table a soft and fragrant bread that tastes of tradition.
If I have piqued your interest even a little, let me know in the comments if you decide to try it. I would be happy to hear how it turned out for you! You can also find me on my social media channels on Facebook and Instagram with many other recipes.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 258.40 (Kcal)
- Carbohydrates 53.55 (g) of which sugars 0.00 (g)
- Proteins 6.67 (g)
- Fat 0.04 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 2.18 (g)
- Sodium 546.61 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups semolina flour
- 1.75 tsp salt
- 1.75 tsp dry yeast (or 7 oz of sourdough starter)
- 1.2 cups water
How to Make Sardinian Flatbread
Place the flour in a bowl, add the yeast. Gradually pour in the lukewarm water and mix with a fork.
Add the salt, mix and then knead on the work surface until you form a smooth and soft dough. (This described operation can also be performed with the help of a mixer).
After this time, divide it into 8 balls of about 3.5 oz each. Keep them covered under a linen cloth or a container, side by side, where they will remain for another 3 hours.
Roll out each ball with the help of a rolling pin into very thin disks, about 0.2 inches thick.
As the final step, heat a non-stick griddle and cook each disk for about 3 minutes on each side.
Place the Sardinian flatbreads on a plate, stacking them on top of each other, so they stay warm. Serve with cold cuts and cheeses.
Storage of Sardinian flatbread
Being a soft bread without preservatives, it requires some care. You can keep it inside a plastic bag until the next day, or in an airtight container in a cool, dry place, but no more than two days. Alternatively, it can also be frozen.
