Sardinian Crispy Bread

This thin, crunchy bread, which looks like music manuscript paper (hence its name), is perhaps the most striking recipe I have found during my latest journey around Southern Italy. Of unknown ancient origins, it used to be made in vast quantities for sailors to take on long voyages or for shepherds who lived in the mountains during summer. Its versatility is remarkable. Wrapped in cloth it keeps for months and can be eaten plain; drizzled with olive oil and baked briefly to make it even