Sardinian Parchment Bread
Delicate, crisp, and utterly unique, Sardinian Parchment Bread—or "Pane Carasau"—is a traditional flatbread that hails from the stunning island of Sardinia. Made with a simple yet perfectly balanced combination of all-purpose flour, semolina flour, yeast, water, and a pinch of salt, this authentic Italian recipe creates wafer-thin sheets that are baked to a golden perfection. The bread’s signature double puffing and separation process gives it its characteristic paper-thin texture and toasty flavor, making it an ideal companion for cheese boards, antipasto platters, or hearty soups. With just a handful of ingredients and a little patience, you’ll create a timeless bread that embodies the rustic charm of Mediterranean cuisine. Perfect for sharing and storing, it stays crisp for up to a week, ready to add a taste of Sardinia to your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 grams Semolina flour
- 400 ml Water
- 7 grams Active dry yeast
- 10 grams Salt
Instructions
In a small bowl, dissolve the active dry yeast in 50ml of warm water and let it bloom for 10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Mix well.
Gradually pour the yeast mixture and the remaining water into the dry ingredients while stirring with a wooden spoon or your hands.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a small amount of water.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 250°C (480°F) and place a pizza stone or an inverted baking sheet on the middle rack to heat up.
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a thin, round sheet roughly 1-2mm thick using a rolling pin. Aim for a diameter of about 25-30 cm (10-12 inches).
Place the rolled-out dough on parchment paper for easy handling.
Transfer one sheet of dough at a time to the hot pizza stone or baking sheet. Bake for 2-3 minutes until it puffs up and gets slightly golden spots. Remove from the oven and carefully separate the puffed layers using a knife or your hands.
Stack the separated halves on a cooling rack and allow them to dry and crisp up. Repeat the process with the remaining dough sheets.
Once cooled, the parchment bread is ready to serve. Store in an airtight container for up to one week to maintain its crisp texture.
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 564.3 g | 205% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 2.1 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
