Have I already mentioned that I love carasau bread? I think I have, but I’ll reiterate it here. I find it delicious and extremely versatile; perfect for creating light and tasty dishes just like the one I’m proposing today. It’s a carasau flatbread with onions, very easy to prepare and ideal for a rustic snack, a Sunday brunch, or as an appetizer. Trust me and try it as soon as possible! You’ll see that people will ask you to make it again.
Other recipes with this bread that might interest you:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for carasau flatbread with onions
- 3.5 oz carasau bread
- 2 golden onions (7.8/8.8 oz)
- 2 sprigs thyme
- 10 green olives
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Skillet
- 1 Baking tray 28/30 cm diameter
- 1 Brush
Preparation of carasau flatbread with onions
Peel and thinly slice the onions with a knife. Do not use a mandoline as they would become too thin.
In a skillet, heat two tablespoons of oil before adding the onions along with a couple of tablespoons of water. Salt and pepper to taste and add the leaves of two thyme sprigs.
Let them soften over medium-low heat for about five minutes, stirring often: when done, they should be nicely soft.
Oil a baking tray (mine is 30 cm in diameter) and place half of the carasau bread sheets to form a first layer, then brush them with oil.
Form a second layer with the remaining sheets in the same way.
Spread the prepared onions on top, then add the green olives sliced into rings. Finish with a drizzle of oil.
Bake the carasau flatbread with onions in a preheated static oven at 356°F for 15 minutes. Take it out of the oven and serve immediately, nice and hot. Enjoy! Paola
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