- 5 oz pane carasau (typical Sardinian flat bread)
- 10 oz durum wheat flour
- 3 eggs
- ½ cup milk
- 2 ½ tablespoons warm salt water
- frying oil to taste
- honey to taste
20 minutes preparation + 5 minutes cooking
In a bowl, mix together the flour, eggs and warm salt water. Knead the dough until soft, yet firm. Let rest for a couple of minutes, then add chopped pane carasau.
Place a frying pan full of oil over high heat. Use a spoon to space the dough into walnut-sized gnocchi and carefully lower them into the oil, a couple at a time. Fry until golden all around.
Remove the fritters using a slotted spoon and place them on a plate lined with paper towels.
Serve hot, drizzled with a little honey.
Pane carasau is an ancient Sardinian flat bread: it was even found inside the island’s famous nuraghi, megalithic beehive-shaped buildings. Known for its long shelf life, pane carasau used to be made by Sardinian women for the sheepherders who would carry it with them during their long trips across the pastures.
The recipe for this flat bread has remained the same throughout the centuries and is fun to watch being prepared. First the dough is made, then rolled out into very thin disks, which are cooked in very hot wood-burning ovens. In the oven, the dough expands into a sort of balloon.
Once the bread is removed from the oven, it is carefully cut lengthwise, creating super thing sheets that are placed back in the oven until crispy.
Did you know that...
pane carasau is also called carte della musica (sheet music) because it looks like the parchment paper that music used to be written on?
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