Shepherd's Bread · Paper-Thin Crispbread
Pane Carasau
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It's nicknamed 'carta da musica' (music paper) because the baked bread is so thin and crisp that it shatters and rustles almost like paper.
Pane carasau is a round, wafer-thin flatbread made from durum wheat, baked twice until it puffs and separates into two crisp sheets. Sardinian markets and bakeries sell stacks of it, often drizzled with olive oil and salt and eaten as 'pane guttiau,' or torn and layered into the pasta-and-tomato dish pane frattau.
Why it's made this way: Shepherds needed bread that would keep for months while they were out with the flocks in Sardinia's interior, and the twice-baked, moisture-free crispbread became the island's staple loaf.
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