HOMEMADE CARASAU BREAD, traditional crispy bread recipe light and good with semolina flour, Sardinian bread easy to make.

Delicious carasau bread, despite being a typical Sardinian product, is known a bit everywhere like Neapolitan pizza, it’s that ultra-thin bread that breaks very easily.

If grandma were still here, I would have you try the carasau bread with her sauce, it’s impossible to resist, forget pasta dishes or Nutella or ice cream and so on, you have no idea what that sauce with the bread was like.

That’s why Sardinians live to 100 years and more, they eat simply and genuinely, I’d wanted to make this bread for a long time and finally, I did it.

The Sardinian bread recipe is very simple in itself, the only downside is the oven, obviously, if you have a baking stone use it to get a better bread.

Follow me in the kitchen today there’s homemade carasau bread!

Homemade carasau bread traditional recipe

Difficulty: Very easy
Cost: Very cheap
Rest time: 3 Hours 30 Minutes
Preparation time: 20 Minutes
Portions: 12-14 pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2.5 cups Remilled durum wheat semolina
1 tsp Fresh yeast
2/3 cup Water
1 pinch Salt

Preparation

Dissolve the yeast in 150 ml of water.
Pour the flour into the mixer and add the water little by little, if needed add a bit more, I added about 10-20 ml.
Take the dough and let it rest in a covered bowl for 30 minutes.
After the time has passed, take the dough and divide it into pieces, 6 or 7
Roll them out to a height of about 1/8 inch and gradually arrange the mini pizzas on a kitchen cloth sprinkled with semolina.
Stack them on top of each other and be generous with the semolina, let them rest for 3 hours.
After the time has passed, take the mini pizzas and roll them out a bit with a rolling pin to enlarge them to a size of 10 inches
Traditionally, the bread should be 16 inches wide, but it’s a bit difficult to manage it in the oven.
Heat the baking stone or the oven tray to 572°F or otherwise at the maximum temperature for 15 minutes
Place the pizzas on a peel or something that allows you to transfer them into the oven and bake.
Instead of a wooden or metal peel, anything without edges will do, it should be smooth, even a tray, sprinkle it first with plenty of semolina.
Let it cook until you see it puff up like a balloon.
If it doesn’t happen, it happened to me too, let it cook like this and take it out; it takes very few minutes, be careful not to burn it.
To prevent the next bread from not puffing up like a balloon, don’t roll it out too thin; leave it thicker even if it will be smaller in diameter, it will still be fine.
This also happens because you can’t have the temperature of a wood-fired oven in a home oven.
Take the balloon out of the oven, poke it to let the air out, and deflate it using a cloth.
Cut it in half to obtain two sheets.
Put the sheets back in the oven for a few seconds to dry them out inside as well.
Bon appétit
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