Sardinian cracker called Carta Da Musica, meaning “sheets of music” are a treat for anyone. These wonderfully crisp crackers pair well with a summer salad acting like a crouton, or even eaten as a snack. Sardinian sheep herdsmen ate these crackers while they worked the hills of Sardinia. Served with a bit of hard sheep’s cheese like Pecorino Toscano for added protein.
I had a creative idea, by adding fresh oregano and sourdough to the cracker dough for added flavor and nutrition. I also make them without the oregano and top with cinnamon and sugar for the grandkids to enjoy.
1/2 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon kosher salt
1/4 cup fresh oregano, chopped finely
1 tablespoon sourdough starter
1/4 to 1/2 cup of water
Mix the flours on a surface for kneading. Make a well in the center. Add the oregano, salt, sourdough, and some of the water. Begin mixing the center together, and pulling in some of the flour from the sides without breaking the dam around the liquid if possible. Add enough flour in to make into a soft dough. Begin kneading with your hand until it is a smooth dough that is wet but not sticking to your hands or the work surface.
Let the dough rest in a zip lock bag for 30 minutes or overnight for added benefit of the sourdough.
After resting cut into 10 pieces. Roll into thin sheets.
Brush the carta di musica with olive oil and sprinkle kosher salt on the top. Place onto a heated baking sheet or pizza stone. Bake for 5 minutes or until lightly brown and sturdy when you pick them up. Place onto a cooling rack and cool completely before sealing them in a zip lock bag to store.