Are you looking for a quick and easy recipe to impress your friends and family? Do you crave the authentic taste of Sardinia? Then look no further! This Pane Carasau recipe will guide you through making this incredibly thin, crispy flatbread, a staple of Sardinian cuisine. It's unbelievably versatile, perfect as a snack, a side dish, or even a base for antipasto. This healthy and delicious recipe is perfect for a quick weeknight dinner or a fun weekend cooking project, making it one of the best recipes you’ll learn.
Ingredients:
- 500g strong bread flour (00 flour works well too)
- 300ml warm water
- 10g salt
- 20g extra virgin olive oil
Instructions:
Step 1: Combining the Dough
In a large bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing with your hands until a soft, slightly sticky dough forms. Don't worry if it's a little sticky – that's normal for this type of bread!
Step 2: Kneading the Dough
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a tiny bit of water.
Step 3: First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 4: Shaping the Bread
Divide the dough into four equal pieces. On a lightly floured surface, roll each piece out as thinly as possible, aiming for a circle about 25-30cm in diameter. Use a rolling pin and be patient! The thinner, the crispier.
Step 5: First Baking
Preheat your oven to 250°C (480°F). Place the rolled-out dough circles on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until slightly puffed and lightly golden.
Step 6: The Crucial Second Baking
Remove the bread from the oven and let it cool slightly. Then, using a pizza cutter or sharp knife, cut each piece in half. Place the halves back on the baking sheet and bake for another 3-5 minutes, or until they are completely dry and crispy. This second baking is key to achieving that characteristically crunchy texture.
Step 7: Enjoy!
Once cooled, break the Pane Carasau into pieces and serve. It’s delicious on its own, with olive oil and herbs, or as a base for various toppings.
Tips and Tricks for the Best Pane Carasau:
- Flour Power: Using high-quality strong bread flour is essential for achieving the right texture.
- Thin is In: The thinner you roll the dough, the crispier the bread will be. Don't be afraid to go really thin!
- Don't Overbake: Keep a close eye on the bread during baking to prevent burning.
- Cooling is Key: Allow the bread to cool completely before breaking it into pieces.
Variations:
- Herb Infused: Add dried herbs like rosemary or oregano to the dough for extra flavor.
- Spicy Kick: Incorporate a pinch of red pepper flakes into the dough for a spicy twist.
- Sesame Seeds: Sprinkle sesame seeds on top of the dough before baking for added crunch and flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200
- Fat: 5-7g
- Protein: 5-7g
- Carbohydrates: 25-30g
This easy recipe for Pane Carasau is a fantastic addition to your homemade cooking repertoire. It's a quick dinner idea, a healthy meal option, and a delicious way to explore the flavors of Sardinia. Enjoy!