Homemade Pane Carasau

Ingredients

• 500g (4 cups) durum wheat flour 500g (4 cups) durum wheat flour
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 1 tsp salt 1 tsp salt
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat: 1g / 0.2g saturated
• Carbohydrates: 31g / 0.5g sugars
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
6. 6.
   Divide the dough into small portions and roll each portion out as thinly as possible, aiming for a rectangular shape.
7. 7.
   Transfer the rolled-out dough onto the prepared baking sheet and brush the surface with olive oil.
8. 8.
   Bake for 3-4 minutes until the bread puffs up and turns golden. Remove from the oven and let it cool completely.
9. 9.
   Once cooled, carefully split the bread into two layers. Place the halves back on the baking sheet and bake for an additional 2-3 minutes until crispy and lightly browned.
10. 10.
    Remove from the oven and let it cool completely before breaking it into irregular pieces.
11. 11.
    Store in an airtight container to maintain crispness.

Treat your ingredients with care...

• Durum wheat flour — Durum wheat flour is essential for achieving the authentic texture of Pane Carasau. If you can't find it, you can substitute it with all-purpose flour, but the result may be slightly different.

Tips & Tricks

• To achieve a thin and crispy texture, make sure to roll out the dough as thinly as possible.
• Brushing the dough with olive oil before baking helps to enhance the crispiness.
• Experiment with different toppings such as sea salt, rosemary, or sesame seeds for added flavor.
• Pane Carasau can be stored for several days in an airtight container, but it's best enjoyed fresh.

Serving advice

Serve Pane Carasau as an appetizer or alongside antipasti. It pairs well with various dips, such as hummus, tzatziki, or olive tapenade. You can also break it into smaller pieces and use it as a base for bruschetta or as a crunchy accompaniment to soups and salads.

Presentation advice

Arrange the crispy Pane Carasau pieces on a platter or wooden board, allowing their irregular shapes to create an appealing visual display. Consider adding a sprinkle of sea salt or a drizzle of olive oil for an extra touch of elegance.