Name: Carta Da Musica
Yield: Quantity variable
Ingredients: 1 cup plus 1 tablespoon unbleached all-purpose flour; 1/4 cup very fine semolina flour; 1/2 teaspoon coarse-grained salt; 1 cup lukewarm water, or warm water if using dry yeast; 1 ounce fresh compressed yeast or 2 packages active dry yeast; 2 cups unbleached all-purpose flour plus 1/2 cup for kneading; 1/2 cup very fine semolina flour; 3/4 cup lukewarm water

(Music Paper Bread)

_Editor's note: The recipe and introductory text below are excerpted from Giuliano Bugialli's book _Foods of Sicily & Sardinia. We've also added some helpful tips of our own, which appear at the bottom of the page.

This recipe originally accompanied Jumbo Shrimp with Fregola.

Extra! Tips from Epicurious:

• Carta da musica, called pane carasau in the Sardinian language, is staple of Sardinian shepherds, who rely on this flat, crisp, long-lasting bread for nourishment when they head into the mountains with their flocks. It forms the foundation of many Sardinian dishes: It can be broken up to take the place of rice in soups; softened using broth or water to replace pasta in dishes such as pane frattau; or deep-fried to become dessert fritters.

Recipe notes

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