italian essentials: sardinian pane carasau

How To Make italian essentials: sardinian pane carasau

• 
  Step 1
  PREP/PREPARE
• 
  Step 2
  This recipe will make 8 Pane Carasau, if that is more than you need, just cut the recipe in half.
• 
  Step 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.
• 
  Step 4
  Gather your ingredients (mise en place).
• 
  Step 5
  Add the sugar to the water, swirl to mix, sprinkle the yeast over the top, then wait about 15 minutes.
• 
  Step 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.
• 
  Step 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.
• 
  Step 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.
• 
  Step 9
  Add the yeast/sugar water to the mixer and start on low speed.
• 
  Step 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.
• 
  Step 11
  Add a few tablespoons of the bread flour to the mixer and allow them to incorporate before adding more.
• 
  Step 12
  Continue adding flour, a bit at a time, until the dough comes together, and begins climbing the hook.
• 
  Step 13
  At this point remove dough from the bowl of the mixer and knead a few times on a lightly floured surface.
• 
  Step 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.
• 
  Step 15
  Chef’s Tip: Rise time is determined by the ambient temperature of the surrounding air. The warmer the air, the faster the process.
• 
  Step 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.
• 
  Step 17
  Place a pizza stone, or baking sheet on a rack in the lower position, and preheat the oven to 500f (260c)
• 
  Step 18
  Remove the dough from the bowl, onto a lightly floured surface, and knead for a minute or two.
• 
  Step 19
  Divide into eight equal portions, then take one of the portions, roll into a ball, and lightly press down to flatten it out.
• 
  Step 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.
• 
  Step 21
  Chef’s Note: Do not try to make the flatbreads “perfectly” round. This is flatbread… it is rustic… have fun.
• 
  Step 22
  To move it, an easy way is to drape it over your rolling pin.
• 
  Step 23
  Chef’s Note: I am using a French tapered rolling pin; however, any old rolling pin will do the job.
• 
  Step 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.
• 
  Step 25
  Add the flatbread to the oven and set a timer for 3 minutes.
• 
  Step 26
  After 3 minutes flip the dough and let it bake another 3 minutes.
• 
  Step 27
  Chef’s Note: The dough should have bubbles, and a few brown spots.
• 
  Step 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.
• 
  Step 29
  These flatbreads will store for 5 – 7 days wrapped up in the fridge, or for several months in the freezer.
• 
  Step 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.
• 
  Step 31
  PLATE/PRESENT
• 
  Step 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.
• 
  Step 33
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!