Did you see our recent blog about Sardinia and how it is home to the world’s longest-living men? As well as a vibrant lifestyle that focuses on regular exercise and family life, the longevity of native Sardinians is attributed to their healthy, plant-based diet, which includes whole grains, beans, garden vegetables and fruit, as well as the occasional fish and glass of wine.
We felt inspired by the research into the health-promoting effects of the traditional Sardinian diet and so wanted to share this beautiful recipe for Sardinian flatbread, called “pane carasau” or “carta di musica”. This dish is served in nearly every Sardinian home and has its roots in the Barbagia region of central Sardinia. It is an unleavened and crisp flatbread, and is typically eaten as a cracker with tasty condiments, such as a bean dip or tomato salsa, or as the sheets in “pani frattàu”, which resembles lasagne.
Ingredients
1.5 cups all-purpose flour
1.5 cups semolina flour
7 g active dry yeast
1.5 cups warm water
1 tsp salt
Italian herbs
Method
First, preheat the oven to 475 °F (250 °C) and line two baking sheets with parchment paper.
Next, in a small bowl, combine the yeast and about ¼ cup warm water and set aside until it becomes bubbly. While waiting, combine the flours and salt in a large bowl, and then add the yeast mixture, along with the remaining warm water. Mix to create a smooth dough (as if you’re making bread), cover and then leave to rest for 1 hour.
After resting, knock the dough back and knead it for 5 minutes, before covering again for another hour. After this final rest, knead the dough briefly and divide into eight balls.
Using a rolling pin, roll each ball as flat and thin as you can. Then, place it on the baking sheet and bake for 5 to 10 minutes (in batches of two). You should see the breads blister and take on a golden colour, but take them out of the oven before they become brown and set them aside to cool.
To serve, brush the breads with olive oil and sprinkle with your favourite Italian herbs or simply some salt and pepper, and return to the oven for 5 minutes before snapping off a piece and enjoying.
If you try this recipe for yourself at home, we would love it if you would share your photos with us on social media – we’re on Facebook, Twitter and Google Plus.
