Sardinia's famous paper-thin flatbread, papiro di pane carasau, is baked until brown and pleasantly crispy. Shepherds used to carry this ancient bread, known as "Carta da Musica" because of its extended shelf life and pleasant crispness, and because of its delicate texture that rustles like parchment. Made with only four basic ingredients (semolina, water, yeast, and salt), each brittle sheet embodies the rustic charm of Sardinia. Whether it is paired with cured meats, cheeses, or olive oil, it adds a touch of Mediterranean culture to any table.
Papiro di Pane Carasau
Rated 5.0 stars by 1 users
Servings
6 large sheets
Prep Time
2 hours
Cook Time
40 minutes
Calories
160
Sardinia's famous paper-thin flatbread, papiro di pane carasau, is baked until brown and pleasantly crispy. Shepherds used to carry this ancient bread, known as "Carta da Musica" because of its extended shelf life and pleasant crispness, and because of its delicate texture that rustles like parchment. Made with only four basic ingredients (semolina, water, yeast, and salt), each brittle sheet embodies the rustic charm of Sardinia. Whether it is paired with cured meats, cheeses, or olive oil, it adds a touch of Mediterranean culture to any table.
Ingredients
Directions
Prepare the Dough
Dissolve the yeast in warm water.
- In a large bowl, mix semolina flour and salt.
- Gradually add the yeast mixture, kneading until you have a smooth, elastic dough (about 10 minutes).
- Shape into a ball, cover, and let rise in a warm place until doubled (about 1 hour).
Shape the Dough
Preheat your oven as hot as it will go (ideally 250–300°C / 475–550°F) with a pizza stone or baking steel inside.
- Divide dough into 6 equal pieces.
- Roll each piece into a very thin, almost transparent round (30–35 cm / 12–14 inches in diameter).
Bake the First Time (Puffing)
Place one round on the hot stone/baking sheet; after ~1 minute it should puff up dramatically (like pita).
- Remove immediately and, with a knife, carefully split the two layers apart while still hot — you’ll end up with two thin sheets.
Bake the Second Time (Crisping)
Return the split sheets to the oven one at a time until they become golden and crispy (another 2–3 minutes).
Finish (Optional)
For Pane Guttiau, brush warm sheets lightly with olive oil, sprinkle with sea salt or herbs, and briefly return to the oven.
Cool and Store
Let cool completely. Store in an airtight container where they’ll stay crisp for weeks.
Recipe Note
How to Serve:
Enjoy with cured meats, cheeses, or spreads.
Dip in soups or crumble into salads.
Top with tomatoes, olive oil, and herbs for a rustic bruschetta.