Sardinian parchment bread (Carasau) from Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on April 23, 2018

    This is the first cracker I actually mastered. It is so foolproof that I used it with my grandnephew who is just beginning to cook. Once he had pizza mastered, we moved to socca and parchment bread. Everyone should have this or a similar recipe in their repertoire. So good and keeps well. If your semolina is coarse enough, you can simply roll this a thinly as possible. If your semolina is too fine for this trick to work mix a little cornmeal into the semolina. If you have trouble finding coarse semolina, check a South Asian/Indian grocer.

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