Carasau is a type of thin and crispy bread originating from Sardinia. It is a traditional specialty of the island, often served as an appetizer. Its crunchy texture and ease of storage make it an excellent choice to accompany dips and cheeses. This recipe will guide you in making homemade Carasau, perfect for an aperitif with a Sardinian touch. Here's how to make Carasau.
Originally from Sardinia, Carasau is a very thin, dry bread
Carasau is also called 'music paper' because of the noise it makes when chewed
It is a simple bread that, similar to other types of bread consumed in North Africa, symbolically requires yeast
It may resemble Arabic bread but differs significantly as Arabic bread is made with regular flour and includes added fats that make it soft and tender
The dough, made of water, flour, and yeast, is ideally prepared in a spiral mixer for about 12-14 minutes
The dough pieces are typically 50 g and should be rolled out very thinly
Once dissolved in water, the salt is brushed over the entire surface several times before baking
Baking is done on greased trays at a temperature of 220-225 degrees
Pasta roller
Cutter
Italia, Sardegna
| Energy (kcal) | 194.39 |
| Carbohydrates (g) | 43.1 |
| of which Sugars (g) | 1.02 |
| Fat (g) | 0.42 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 6.62 |
| Fiber (g) | 1.32 |
| Sale (g) | 0.31 |
