Sardinian durum wheat flour 1kg; a bit of semolina; bread yeast 10g, salt, lukewarm water

Dissolve the bread yeast in a little lukewarm water with a bit of flour and form a ball; knead well with the rest of the flour and semolina, adding more lukewarm salted water until you get a soft and elastic dough. Cover with a cloth sprinkled with flour and let it rise overnight in a warm place. Knead again for at least 20 minutes (by hand or with a mixer), adding a little more lukewarm salted water if necessary.
Form balls about 10 cm in diameter, flour them and place them between two cloths; let them rise for a few hours. Roll out the dough with a rolling pin into round sheets about 2 mm thick and about 40 cm in diameter. Stack them one on top of the other, separating them with a long cloth (the cloths used are up to three meters long) and press them under a wooden weight to prevent them from deforming. Let rise for another 4-5 hours. At the same time, start heating the oven: to check if it has reached the right temperature, bake a sheet; it should puff up quickly so it can be split with a knife into two surfaces of equal thickness (pane lentu). Bake the sheets one by one, using a "paddle" similar to that used by pizza makers, while a second person separates the two surfaces of the pane lentu, and quickly places them under the wooden weight to prevent them from deforming. Occasionally clean the oven with a heather broom to prevent ash from sticking to the sheets. Once baking is finished, carasare (toast) the bread: put all the
sheets back in the oven for a few seconds so they become nicely golden and crispy. Remove them and stack them, pressing them to prevent deformation until they cool.
When buying, check that the carasau bread is well browned: if it is not very "colored," it means that this last baking phase was not completed correctly.