Pane Carasau is a traditional Sardinian flatbread. It is a very simple bread, made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy bread that has been a Sardinian staple for centuries. In fact, remains of a crispy flatbread have been found in archeological excavations of ancient Sardinian stone buildings.
Pane Carasau may have been first made by Sardinian shepherds, who would carry it with them when they traveled into the mountains with their flocks. This bread would keep for the long time that the shepherds would be away from home. Pane Carasau is sometimes called “music bread”, for it’s resemblance to the thin parchment used for sacred music scores.
It’s a very versatile bread. It can be broken into pieces and used as an eating utensil, or enjoyed on its own with a drizzle of olive oil and a sprinkling of salt. Serve it like a cracker, with fine Italian cheese and prosciutto. Our recipe for Music Bread with Tomato Sauce and Pecorino is perfect for brunch, or a light supper. We have more recipes using Pane Carasau here on our website, as well as in our cookbook, Sweet Myrtle and Bitter Honey. We hope you will enjoy this Sardinian staple in your own home.