Best Sardinian Flat Bread Recipes

SARDINIAN FLAT BREAD

Steps:

• Combine the two flours with about a teaspoon of salt.
• In a small cup, dissolve the yeast in about 1/4 cup of the warm water, and let sit until bubbly.
• Add the yeast mixture to the flour with the rest of the water.
• Mix until you have a smooth dough, then cover and let sit 1 hour.
• Knead for 5 minutes and cover for another hour.
• Preheat the oven to 475 degrees F.
• Spray two flat baking sheets with oil spray.
• Knead the dough once more and divide into 8 equal balls.
• Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven.
• The breads should blister but not yet brown.
• Remove from the oven and pile one on top of the other.
• Place a board or flat tray on top and let sit until cool.
• To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy.
• Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes.
• Let sit until cool enough to handle, then break into large pieces.
• Serve warm.

OLIVE OIL MATZO

Steps:

• Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
• Cut dough into 12 small balls - this is easiest if you cut the ball in half, then half again, then into thirds - and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
• Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads - they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

SARDINIAN PARCHMENT BREAD

Steps:

• Preheat the oven to 450 degrees F at least 40 minutes before baking.
• In a large bowl combine flours and salt and mix ingrediants thoroughly.
• Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball.
• Place on a clean, floured work surface and knead for about one minute.
• The dough should be firm and pliable, not sticky.
• Divide the dough evenly into 12 balls.
• Place the balls on a lightly floured surface.
• Flatten each ball into a thick 4-inch pancake.
• Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
• These breads are meant to be roughly shaped.
• Thinness is more important than the shape.
• The dough should be thin enough to see your hand through it.
• Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
• Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
• Baking time will vary and will also depend on the number of breads placed in the oven.
• With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
• (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
• Repeat wtih the remaining rounds of dough.
• The bread cools quickly and can be served immediately.

ITALIAN ESSENTIALS: SARDINIAN PANE CARASAU

Steps:

• 1. PREP/PREPARE
• 2. This recipe will make 8 Pane Carasau, if that is more than you need, just cut the recipe in half.
• 3. You could knead the dough by hand; however, the best way would be with a stand mixer, fitted with a dough hook. In addition, you will need a pizza stone, or a flat baking sheet.
• 4. Gather your ingredients (mise en place).
• 5. Add the sugar to the water, swirl to mix, sprinkle the yeast over the top, then wait about 15 minutes.
• 6. Chef's Note: What we are doing is "proofing" the yeast. After 15 minutes, it should start to look foamy. If it just sits on top of the water and mocks you, your yeast is dead. Give it a proper burial, get some new yeast, and start over.
• 7. Chef's Tip: If you are using instant yeast, you do not have to go through the proofing process, just toss the dry yeast in with the other ingredients and carry on with the recipe.
• 8. While the yeast if proofing, add the all-purpose flour and salt to a stand mixer, fitted with a dough hook, then whisk to combine.
• 9. Add the yeast/sugar water to the mixer and start on low speed.
• 10. Chef's Tip: The actual ratio of liquid to flour is determined by several factors; including the humidity of your kitchen. It is a good idea to have a bit of extra flour and water available, just in case.
• 11. Add a few tablespoons of the bread flour to the mixer and allow them to incorporate before adding more.
• 12. Continue adding flour, a bit at a time, until the dough comes together, and begins climbing the hook.
• 13. At this point remove dough from the bowl of the mixer and knead a few times on a lightly floured surface.
• 14. Add the oil to a bowl, toss in the dough, coat with the oil, and then cover with a tea towel, then place in a non-drafty corner of the kitchen until doubled in size, about 1 hour.
• 15. Chef's Tip: Rise time is determined by the ambient temperature of the surrounding air. The warmer the air, the faster the process.
• 16. Remove the tea towel, punch down the dough, then cover and allow to rise a second time, until doubled in size, about another hour.
• 17. Place a pizza stone, or baking sheet on a rack in the lower position, and preheat the oven to 500f (260c)
• 18. Remove the dough from the bowl, onto a lightly floured surface, and knead for a minute or two.
• 19. Divide into eight equal portions, then take one of the portions, roll into a ball, and lightly press down to flatten it out.
• 20. Use a rolling pin, to flatten it out into a thin disk. Use as much flour as you need to keep it from sticking.
• 21. Chef's Note: Do not try to make the flatbreads "perfectly" round. This is flatbread... it is rustic... have fun.
• 22. To move it, an easy way is to drape it over your rolling pin.
• 23. Chef's Note: I am using a French tapered rolling pin; however, any old rolling pin will do the job.
• 24. This is the tricky part... Getting that thin disk of dough into the oven without burning yourself or tearing the dough. I am using a pizza peel, dusted with a bit of flour. You might use another flat baking sheet, or possibly a really big spatula.
• 25. Add the flatbread to the oven and set a timer for 3 minutes.
• 26. After 3 minutes flip the dough and let it bake another 3 minutes.
• 27. Chef's Note: The dough should have bubbles, and a few brown spots.
• 28. Remove from the oven and repeat the process for the remaining dough balls. 1. Flatten out with a rolling pin. 2. Add to oven for 3 minutes. 3. Flip and bake an additional 3 minutes.
• 29. These flatbreads will store for 5 - 7 days wrapped up in the fridge, or for several months in the freezer.
• 30. When ready to use, brush both sides with a bit of olive oil, and pop them into a 500f (260c) oven for just a quick minute or two.
• 31. PLATE/PRESENT
• 32. Flatbreads can be used in so many ways. My personal favorite is for making Sardinian Pizza; however, other ways include: • Pizza (of course) • Cheese & spinach • Chicken or beef shawarma • Gyros • Cut up and serve with a good dip, like hummus • Serve with some fruit on top And the list goes on and on. Enjoy.
• 33. Keep the faith, and keep cooking.