Carta di musica, also known as Pane
Carasau, is a Sardinian flatbread that is very simple to make and can
last for months. The name 'carta di musica' comes from how thin the
bread must be to turn out right, thin enough to be able to read a sheet
of music through it. The result is a thin and crispy dried bread that
goes perfectly with any kind of dip and smells divine.
Traditionally, carts di musica is the bread
Sardinian shepherds would take with them in the fields, and they paired
it with other simple local foods like wine, cheese, and olives.
Ingredients for Carta di Musica Flatbread:
All-Purpose flour - 3/4 cup (4 oz)
Water - 1/4 cup plus 2 tbsp.
Olive oil - 2 tbsp. (extra-virgin)
Kosher salt - 1 1/2 tsp.
Olive oil - 1/2 cup
Coarse salt - 2 tbsp.
Method of preparing the Carta di Musica Flatbread:
Preheat the oven to 450°F (220°C).
Add the flour, water,
extra-virgin olive oil, and salt in a bowl of an electric mixer fitted
with the dough hook.
Mix for 5 minutes.
The dough should be firm to touch and smooth. If
needed, adjust the dough with additional flour or water.
Make sure that
the dough isn't sticky.
Form the dough into a ball and wrap it in plastic wrap.
Let it rest
for at least 30 minutes.
Now, divide the dough into 3-oz pieces.
Flour
each piece properly and then roll it on a floured surface until very
thin.
If you have one, you can run each dough ball through a pasta
machine.
Prick the entire surface of the flatbread with a fork.
This
will help the steam to escape.
Bake the bread on a sheet pan for 3-4 minutes.
Make sure it has a
golden brown color.
After you remove the bread from the oven, brush it
with the olive oil and sprinkle it with the coarse salt.