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Su Carasau
Nuoro (Sardegna) — Mother recipe · en it
Su Carasau is a traditional Sardinian flatbread known for its lightness and crunch, made with durum wheat flour and tritella.
📷 Gianni Careddu — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 300 g durum wheat flour
- 150 g cold water
- 1 tablespoon salt
- 1 tablespoon olive oil
- 100 g tritella
- 2 tablespoons semolina
- 1 tablespoon fennel seeds
- 1 tablespoon fennel seeds
Method
- Mix the flour, oil, salt, and tritella in a large bowl.
- Add the cold water and mix until you get a smooth dough.
- Cover the dough with a cloth and let it rest for at least 30 minutes.
- Divide the dough into balls.
- Roll the dough balls on a carasau stone or a marble surface.
- Cook over low heat for 15-20 minutes, turning every 5 minutes.
- Cool the carasau on the cold sides.
- Serve warm or cold, sprinkled with fennel and sesame seeds.
The story
Su Carasau originates from the Nuoro region in Sardinia, where it has been a staple bread for the local population for centuries.
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