Known as Carta di musica (translation: sheets of music), this Sardinain flat bread got its name because, baked in hot wood ovens , it puffs up, is then split into separate sheets, and dried in the oven again, looking like, well, "carta di musica."
My first attempt at this ancient flat bread was less then successful. Lesson learned? Hot oven, very hot! This batch used semola-rimacinata, topped up with kamut. This bread is great for dipping in spreads. But in addition, you can also use it as a substitute for pasta sheets for a rustic lasagne. Or layer this fat-free bread in salads.