Pane Carasau (Music Bread): The Ultimate Sardinian Flatbread Recipe
Sep 24, 2025
At a Glance: Music Bread (Pane Carasau)
What it is: A traditional Sardinian flatbread, also called carta da musica or “music bread.”
Made with: Semolina flour, water, yeast, and salt.
How it’s cooked: Rolled paper-thin, baked once until puffed, split, then baked again for crispness.
Why “music bread”? The sheets resemble parchment and make a crackling sound when broken.
Uses: Served with cheeses, cured meats, or softened for dishes like pane frattau.
Shelf life: Lasts for weeks when stored airtight.
Where to try it: At ‘O Ver, served with starters like Burrata al Tartufo and Ricotta with Anchovies.
Crisp, delicate, and paper-thin, pane carasau is one of Sardinia’s most celebrated breads. Often called music bread or carta da musica (“music paper”), it is famous for the crackling sound it makes when broken and for its parchment-thin sheets.
At ‘O Ver, our chefs prepare handmade carasau bread for guests, pairing it with dishes like White Truffle Burrata and Buffalo Ricotta with Anchovies and Fennel to give guests a true taste of Sardinia. In this guide, you’ll discover what pane carasau is, why it is called music bread, its history, and how to bake it at home.
What is Pane Carasau (Music Bread)?
Pane carasau is a traditional Sardinian flatbread, ultra-thin and famously crunchy. The name comes from the Sardinian verb carasare, meaning “to toast.”
Also known as carasau bread, it is baked twice. First, the dough puffs into a balloon; then it is split into two sheets and baked again until crisp. The result is a bread that keeps for weeks, a vital staple for shepherds who once travelled long distances across the island.
It is also called music bread or carta da musica (“music paper”). The nickname reflects both its delicate appearance, similar to parchment, and the distinctive crackling sound it makes when broken.
Ingredients & The Science Behind Music Bread
At its simplest, the bread uses just four ingredients:
Durum wheat semolina flour
Water
Salt
Yeast
The unique crunch comes from the two-bake method. The first bake traps steam, which inflates the dough like a pita. Splitting the puffed pocket exposes the inner layers, and the second bake dries them to a lasting crisp.
Too thick and it will not puff. Too hot and the edges burn. Too wet and the dough tears. Success depends on balancing thickness, hydration, and heat.
Music Bread (Pane Carasau) Recipe
Prep time: 30 minutes (plus 1–2 hours rising)
Cook time: 20–25 minutes
Makes: 8–10 large sheets
Ingredients
500g semolina flour (or a mix with plain flour)
300ml warm water
7g dry yeast (or 20g fresh yeast)
10g salt
Method
Mix flour, salt, and yeast. Add water gradually and knead until smooth.
Rest until doubled (1–2 hours).
Divide and roll into 2 mm discs.
Bake at 250°C for 1–2 minutes until puffed.
Split each disc into two sheets.
Bake again for 5–7 minutes until crisp.
Cool and store airtight.
Troubleshooting & Tips for Sardinian Carasau Bread
No puff? The dough’s too thick, or the oven’s not hot enough.
Burning edges? Roll it thinner and monitor closely.
Difficult to split? Allow a slightly longer first bake for a stronger pocket.
Want to soften? Lightly brush with water or broth before serving.
Variations & Flavour Twists of Music Bread
Pane guttiau: the simplest variation of music bread, brushed with olive oil and sprinkled with salt before a quick re-bake.
Pane frattau: layers of carasau bread topped with tomato sauce, pecorino Sardo, and a poached egg.
Herb carasau: rosemary or oregano in the dough.
Whole wheat: swap part of the semolina for wholemeal flour.
Snack-size: roll small discs for crisp bites.
Serving Ideas for Music Bread
With cheeses, cured meats, or olives for antipasto
As the base for pane frattau, a rustic Sardinian dish layered with tomato sauce, pecorino Sardo, and a poached egg.
Broken into salads for crunch
As crackers with spreads and dips
In modern recipes such as lasagne or flatbread pizza
Dolci con Carta da Musica (Sweet Uses of Music Bread)
Although pane carasau is most often served with savoury dishes, it can also be enjoyed in desserts. In Sardinia, it is sometimes drizzled with honey for a simple sweet treat. Modern chefs experiment with carasau layered with ricotta, chocolate, or seasonal fruit, using its crisp texture as a contrast to creamy fillings.
Pane Carasau at ‘O Ver
At ‘O Ver, our team prepares carasau daily, bringing Sardinian tradition to London with dishes that highlight this unique bread. Our Burrata al Tartufo pairs white truffle burrata from Puglia with handmade carasau bread, while our Acciughe, Ricotta, Finocchio & Menta layers buffalo ricotta, anchovies from Sciacca, fennel, and mint on crisp carasau.
If you want to taste authentic music bread prepared by our chefs, visit us at our St James’s or Borough restaurants.
History & Culture
Archaeological remains from Nuragic sites in Sardinia show that early forms of this bread were eaten before 1000 BCE. The bread is especially associated with Barbagia, a mountainous region of central Sardinia, where shepherds relied on its long shelf life while working in the hills. The traditional way for families to bake it is in large communal ovens.
Today, it remains a cultural emblem of Sardinia. Generations have known it as carta da musica, or music bread, a name that captures its delicate crackle and parchment-like form.
Traditionally baked in dome-shaped wood-fired ovens, carasau relies on intense heat to puff before crisping. At ‘O Ver, our wood-fired oven connects us to this Sardinian tradition, even when we use it for pizza and other dishes.
Did You Know?
Sardinia, the homeland of pane carasau, is one of the world’s Blue Zones, regions where people live longer than average. Traditional foods such as carasau, pecorino Sardo, olive oil, and vegetables form part of this diet. The bread is especially linked to Barbagia, a mountainous area of central Sardinia where shepherds relied on its long shelf life.
Pane Carasau FAQ
What is pane carasau?
A Sardinian flatbread, thin, crisp, and baked twice for durability.
Why is it called music bread?
Because of the rustling sound it makes when broken and its resemblance to sheet music.
Is pane carasau gluten-free?
No, it uses wheat flour. Gluten-free alternatives are possible but less authentic.
Why did mine not puff?
Usually because the dough was too thick or the oven was not hot enough.
How long does it keep?
Stored airtight, it can last for weeks, sometimes even months.
Do Italians still eat it today?
Yes. It is enjoyed at home in Sardinia and also appears in modern restaurants across Italy and beyond.
Is music bread the same as carta da musica?
Yes. Music bread is the English name for carta da musica, the Sardinian nickname for pane carasau. Both terms describe the same thin, crisp flatbread.
Can you buy music bread in London?
Yes. Some Italian delis and specialist shops import it, but at 'O Ver we prepare handmade carasau and serve it with starters like Burrata al Tartufo.
Is pane carasau healthy?
Pane carasau is made with semolina flour, water, yeast, and salt. It is low in fat and part of Sardinia’s traditional diet, often linked to the island’s Blue Zone longevity.
Sardinian Pane Carasau: Final Thoughts
Pane carasau, also known as music bread, is more than a recipe. It tells the story of Sardinia’s resourcefulness and flavour. Whether you make it at home or try it with one of our signature starters, this bread brings a unique texture and history to the table.
At ‘O Ver, we are proud to share Sardinian traditions like carasau bread, which our chefs prepare by hand. We invite you to experience them with us, along with the best pasta in London, and our famous seawater pizza.
Book a table at ‘O Ver St James’s or Borough and enjoy Sardinian flavours like carasau and authentic Neapolitan pizza, crafted with the best Italian ingredients.