Pane Carasau is a traditional Sardinian flatbread known for its paper-thin, crisp texture. Originally baked for shepherds because of its long shelf life, it is enjoyed on its own, drizzled with olive oil, or paired with cheeses, cured meats, and antipasti.
Dissolve the yeast in the warm water and let it stand for 10 minutes until foamy.
In a large bowl, combine the bread flour and salt.
Gradually add the yeast mixture and knead for 10 to 12 minutes until the dough is smooth and elastic.
Cover the dough and let it rise until doubled in size, about 1 1/2 hours.
Roll the dough as thinly as possible for the signature crisp texture. Once cooled, store Pane Carasau in an airtight container where it will remain crisp for several weeks. For a traditional variation known as Pane Guttiau, lightly brush each sheet with extra-virgin olive oil and sprinkle with flaky sea salt before briefly returning it to the oven.
Divide the dough into 8 equal portions and shape into balls.
Cover and let the dough rest for 20 minutes.
Roll each portion into a very thin round, about 10 inches in diameter.
Bake one round at a time in a preheated 475°F (245°C) oven for 2 to 3 minutes, until it puffs into two layers.
Remove from the oven and carefully split the bread into two thin sheets while still warm using a serrated knife.
Return the separated sheets to the oven and bake for another 1 to 2 minutes until crisp and lightly golden.
Allow the bread to cool completely before serving or storing.
