In breve
The dish in short
- Re-milled durum wheat semolina, water, salt and a leaven: brewer's yeast at home, natural ferments in the traditional product. No fat.
- A rise of 30–45 minutes, three balls of 250 g rested 30 minutes, then discs about 40 cm across rested 30 minutes on a cotton cloth.
- In a very hot oven each disc puffs into a ball; it is split into two sheets with a sharp knife while still hot.
- The carasatura: each sheet goes back in the oven for about a minute. After each bake the sheets are stacked and pressed lightly.
- Golden, crisp, crumbless discs 15 cm–40 cm across and a few millimetres thick, which keep for a long time.
Il video, Province of Nuoro, Sardegna
Pane carasau
The video: Sardinia's thin, crisp, twice-baked durum wheat bread
Sardinia's crisp, crumbless bread of durum wheat semolina: thin discs baked until they puff into a ball, split in two while hot and baked again until golden; on Italy's list of traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 36 min
- Cooking
- 15 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
