Published on
Jul 31, 2025
Rachel Roddy’s recipe for Sardinian crispbread lasagne | A kitchen in Rome
The process of making Sardinian pane carasau is similarly hypnotic to pitta: a disc of durum wheat dough is baked on a hot surface until it puffs up into an almost-ball. The reason for this puffing is the contrast between the rapidly drying surface of the …
Source:
The Guardian
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Center-left
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