Pane Carasau

Method

Mix flour, salt and yeast in a large bowl, then add warm water and olive oil to form a soft dough. Knead for 10 minutes until smooth and elastic, then leave to rise for 2 hours until doubled in size. Divide into 8 equal pieces and shape into balls, resting for 30 minutes. Roll each ball extremely thin to about 2mm thickness between sheets of baking parchment, then place on hot baking trays. Bake at 220C for 3-4 minutes until the surface blisters and begins to brown. Remove from oven and immediately split the bread horizontally using a sharp knife to separate the two layers. Return both layers to the oven at 180C for 5-7 minutes until crisp and golden. Cool on a wire rack until completely crisp.