Surprisingly Delicious Breads Made from Only Flour, Water, and Salt

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Sardinian Pan Carasau

This traditional Sardinian flatbread, nicknamed “carta di musica” for its paper-thin texture, is light, crisp, and wonderfully versatile. Originally made to last for months and feed shepherds on long journeys, it can be enjoyed on its own, layered with toppings, or softened with a splash of water and olive oil to create a tender wrap. Its delicate crunch makes it just as enjoyable as a snack as it is as part of a meal.

Ingredients (for 6–8 servings):

• 3 cups flour
• 1 cup warm water (plus more as needed)
• 1 tsp salt

Instructions:

1. Preheat oven to 475°F (245°C). Place a baking stone or heavy sheet inside to heat.
2. In a bowl, mix flour and salt, then slowly add water until a soft dough forms. Knead for 8–10 min until smooth.
3. Divide the dough into 6–8 balls, and roll each into a very thin circle.
4. Bake each piece on the hot stone/sheet for 1–2 min. until puffed, then split into thin sheets while warm. Return to oven for 1–2 min. more until crisp.
5. Serve warm or store in an airtight container for later use.