Carasau

Of Sardinian Carasau, the source looks like a thin, dry bread.

The Carasau is also called ' music paper ', for producing noise when chewed.

It's a poor bread that, similar to other types of bread consumed in North Africa, needs almost symbolic of yeast.

It may seem an Arabic bread, but this differs significantly in that speciality bread flour is normal and is an addition of fat which makes it soft and cuddly.

The dough consists of flour, water and yeast, and possibly in a spiral mixer for about 12-14 minutes.

The average size is 50 g and should be pulled very thin leaf.

Salt, once dissolved in water, is passed several times with a brush over the entire surface before firing.

Cooking is done on greased baking at a temperature of 220-225 degrees.