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Pane carasau is a Sardinian flat bread that you can find everywhere. There’s also a version that is brushed with olive oil and a bit of salt called pane guttiau. On a recent trip to Sardinia I wondered what it might be like to crush guttiau and then roll a simple sourdough loaf in it before cold proofing and baking.
It came out like this: 
Clearly I needed to crush the guttiau more (I didn’t have the right implements) but what was surprising is that even though the crunch of the crust was fabulous, the flavour of the guttiau (this one was olive oil, salt and rosemary) was barely detectable.
When I got back to Coventry I thought I’d up the ante a bit and try the same process but with chipotle spiced corn chips. I had a rolling pin this time.
Once again the crunch was spectacular and I definitely got a hint of the smokey spice, but not so much at all.
Worth continuing?
