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Paper-thin, crispy Sardinian flatbread baked twice until shatteringly light is the island's iconic bread. This versatile vegetarian mediterranean staple is perfect for fresh toppings and family meals.
In a large mixing bowl, combine all-purpose flour and salt, then make a well in the center.
Dissolve instant yeast in warm water; pour the mixture into the well. Mix by hand to form a shaggy dough.
Knead for 8–10 minutes on a lightly floured surface until the dough is smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 60–90 minutes until doubled.
Preheat oven and baking stone or steel to 480°F (250°C). Divide dough into 8 pieces, roll each into a ball, and cover with a damp towel.
Working one at a time, roll each ball into a large, thin round (as thin as possible, almost translucent). Bake each on the hot stone for 2–3 minutes until blistered and puffed, then immediately slice open to separate into two thin sheets.
Arrange the separated sheets on baking trays. Brush lightly with extra-virgin olive oil. Return to the oven and bake for 8–10 minutes at 400°F (205°C) until golden and crisp.
Cool pane carasau on a rack until completely crisp before serving. Store in an airtight container for up to several days.
