For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves enter last month's #TwelveLoaves Seeded Breads!
The Crackers, Crisps, and Flatbreads Basket...
- Cheddar Cheese Crackers from Karen's Kitchen Stories
- Lemon Oregano Pita Bread from Kudos Kitchen By Renee
- Pane Carasau from Culinary Adventures with Camilla
- Parmesan-Thyme Cream Crackers from A Baker's House
- Piadina (Italian Flat Bread) from Cake Duchess
- Pretzel Crackers from All Roads Lead to the Kitchen
- Quick Raspberry Flatbread from Cheap Ethnic Eatz
- Rye Crispbread from The Bread She Bakes
- Senbei - Japanese Rice Crackers from A Shaggy Dough Story
- Three Seed Crackers from Hostess At Heart
- Thyme and Black Pepper Crackers from blackberry eating in late september
If you'd like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!
Pane Carasau
A traditional Sardinian flatbread, this crisp cracker's name comes from the
dough. You are supposed to roll it thin enough that you can read sheet music
through it. I've always wanted to try it. This event gave me the perfect excuse. I am not sure I rolled them thin enough to see through them. But it was as thin as I could manage.
Ingredients
- 1 T active dry yeast
- 1 C warm water
- 2 C all-purpose flour
- 1-1/2 C semolina flour
- olive oil
- Freshly ground salt
Procedure
In a large mixing bowl, combine the yeast with warm
water. Let bloom for 10 minutes, until
the mixture is bubbly and foamy. Fold in the flours and gently form the dough into a ball. Cover the bowl with a clean towel and let it sit for
an hour. After an hour, knead
the dough on a lightly floured surface for three minutes. Cover the bowl, again, and let the dough sit for another
hour.
After an hour has passed, knead until smooth and elastic. Preheat your oven to 475 degrees F. Divide the dough into 8 pieces and place on a floured baking stone.
After an hour has passed, knead until smooth and elastic. Preheat your oven to 475 degrees F. Divide the dough into 8 pieces and place on a floured baking stone.
Roll each piece out in a circle as thin as you can. It should be between 12
and 15" in diameter.
Brush the dough with a light coating of olive oil. Sprinkle with freshly ground salt.
Bake until the dough crisps up and browns a little bit. Mine took about 6 minutes. Let cool slightly before eating.
Great job on this typical bread from Sardegna! You know you're supposed to eat it with a cheese that has worms in it...hahaha! Thanks for hosting, Camilla!
ReplyDeleteOh, I love this...and now I want to try it, just to try the whole sheet music trick. ;) Thanks for being our hostess this month and picking such a fun theme!
ReplyDeleteI am digging out a sheet of music to try your fun trick! Thank you for providing such a good theme this month; the breads are all fantastic.
ReplyDeleteThese crackers look delicious. They are thin, and I can only imagine delightfully crunchy!
ReplyDeleteThat is really neat Camilla! Super thin and crispy!!! I'm definitely trying this!
ReplyDeleteI really need to try your recipe. I've never heard of pane carasau before but the thinness of these crackers are incredible! The look so delicate and delicious!
ReplyDeleteRenee - Kudos Kitchen
Very cool recipe, first Sardinian recipe I see on a blog I think. Thank you for hosting :-)
ReplyDeleteThese are gorgeous! I love baking with semolina—it has such a wonderful flavor. And I think you did a fab job of rolling them—they definitely look thin to me! Thanks for hosting, Camilla.
ReplyDelete