Eat to Live to 100: Recipes from the World's Longest Living Peoples

10/11 Previous Next

© Nataliya Olar/Shutterstock

Pane Carasau

A staple of Sardinian cuisine, pane carasau is a paper-thin, crispy flatbread seasoned with aromatic rosemary and thyme. Known as "music bread" for its crackly texture, this flatbread is both versatile and satisfying, embodying the simplicity of Sardinia’s culinary traditions. Serve pane carasau with a drizzle of olive oil or alongside soups and stews!

Ingredients (for about 6 pieces):

• 2 cups semolina flour or fine durum wheat flour
• 1/2 tsp salt
• 3/4 cups warm water
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Olive oil, for brushing
• Sea salt, for sprinkling

Instructions:

1. In a mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead for 8–10 min. until smooth and elastic.
2. Cover the dough with a damp cloth and let it rest for 30 min. at room temperature.
3. Preheat the oven to 450°F (230°C) and place a baking stone or an upside-down baking sheet inside to heat. Divide the dough into 6 equal portions.
4. On a floured surface, roll each portion of dough into a very thin circle or oval, about 1/16 inch thick. Thinness is key to achieving the crispy texture.
5. Transfer a rolled-out dough piece to the preheated baking stone or sheet. Bake for 2–3 min., or until puffed and slightly golden. Remove and repeat with the remaining pieces.
6. Brush the baked flatbreads lightly with olive oil and sprinkle with rosemary, thyme, and sea salt. Place them back in the oven for 1–2 min. until crisp and aromatic.
7. Let the flatbreads cool on a wire rack. They will become even crispier as they cool.