Carta da Musica, Pane Carasau

This very thin, flat, crispy bread, which resembles old parchment or music manuscript paper (hence its name), is difficult to make and is usually bought now rather than made at home. It is sold in piles of 10 or 20 slices, which are carefully packaged because of their fragility.

The dough is made with two-thirds durum wheat fine semolina and one-third plain flour, mixed with yeast, water and a little salt. All the ingredients are mixed together very thoroughly and worked until smooth, the dough is then left to prove for 6 hours, after which time it is knocked back, kneaded again and left to rise for a second time. The dough is then formed into balls and rolled thinly to fit a dish that is just 2 mm deep. All the filled dishes are piled up on top of each other, with linen cloth separating them. A weight is placed on top of the pile and the dough is then left to rest for 2 or 3 hours. The dishes are then placed in an oven, traditionally wood-fired, and baked briefly until they puff up.