Carta di Musica
Sheets of Music
Some of you already know but for those who don’t Carta di Musica or Sheets of Music flatbreads are my thing to make. Carta di Musica is a Sardaian flatbread made with semolina & all purpose flour. They are also vegan! I’ve spent years trying to perfect these amazing flatbreads and they appear on almost every dining menu I put together these days. They are super versatile for any sort of toppings you are into or just great to munch on alone. Just like anything you do in the kitchen for the first time, these flatbreads may seem a bit overwhelming to make but I promise you after a couple of go’s you will get the hang of it. Give it a shot and I hope you all enjoy!
Makes about 13 long/large crisps
1 3/4 Cups All Purpose Flour
1 Cup Semolina Flour
1 ½ teaspoons Kosher Salt
1 Cup Water
¼ Cup Extra Virgin Olive Oil
2 -½ Sheet Trays (18x13)
Semolina flour for dusting
Preheat oven at 450 degrees
1. Place your 2 sheet trays into the oven while you’re prepping this recipe.
2. Whisk flours and salt in large mixing bowl to incorporate evenly
3. Slowly whisk in water and olive oil until it forms a shaggy dough
4. Scoop dough out of bowl onto a lightly floured countertop, using semolina flour.
5. Gently knead the dough for about 2 minutes. All we are trying to do here is form a smooth ball that is workable. Add more semolina flour if the dough ball is sticky.
6. After your dough ball is smooth and formed, gently roll the dough into a fat long log and cut into 13 equal portions using a dough blade or a regular knife. Anything will do that you have around. Form each portion into little dough discs.
7. Cover your dough with a kitchen towel to prevent drying out.
8. Now, it’s time to roll out the dough discs. Take your time and don’t rush. It may take some time to get the feel of the dough. You will get the hang of it! Lightly dust your work surface and place 1 disc down. Press down using your hands to make a flat large disc as evenly as possible. It’s very important to have the dough even as they cook very fast in the oven.
9. The next step is to roll out the dough as long, round, evenly and as thin as possible with a rolling pin. Flour is your friend during this process. If the dough feels sticky, add a dusting of semolina flour to the disc and the rolling pin.
10. While you’re rolling out the dough, be gentle. Use your hands after a few strokes of the rolling pin to stretch the dough a bit and add more flour if needed. Relax and take your time.
11. Continue to roll out the remaining discs. If all 13 look the same, great! If not, who cares, they will still taste great.
12. Time to bake. Carefully remove your hot sheet trays from the oven and with your hands gently lift the dough and place onto your sheet tray. You should be able to bake 2 doughs on a sheet tray at a time,4 total. But if you want to only bake 1 at a time, go for it. Place back into the oven.
13. The dough should cook pretty quickly so keep an eye on them and don’t walk too far away. After 2-3 minutes, take a peek. The flatbread should be browning and also puffing up a bit.
14. Flip your crackers with a thong and continue to cook until the second side is browned evenly. There may be some darker spots or even some burned spots during the baking. It’s better for the flatbreads to be a bit darker than pale because they won’t crisp. But after some practice and getting into the rhythm of the things, it won’t be an issue and you will soon become a master of Carta di Musica.
15. Remove crackers from the oven and place on a rack to cool. Continue the process until you have completed all 13 flatbreads.
16. After they are cool, place into an airtight container. They should stay crisp for about a week.
