Karasau

Preparation:

Preparation: Of Sardinian origin, Carasau looks like a very thin, dry bread. Carasau is also called 'music paper', due to the noise it makes when chewed. It is a poor bread which, similar to other types of bread eaten in North Africa, almost symbolically needs yeast. It may look like an Arab bread, but it differs considerably from this in that the Arab bread is made with normal flour and includes the addition of fat which makes it soft and tender. The dough, made up of water, flour and yeast, is preferably made in a spiral mixer for about 12-14 minutes. The size is on average 50 g and should be pulled into very thin leaves. The salt, once dissolved in water, is passed several times with a brush over the entire surface before being placed in the oven. Baking is carried out on greased trays at a temperature of 220-225 degrees.