Torta al Testo (Umbrian Flatbread)
Umbria’s quick yeast-free flatbread, cooked on a hot stone or pan and split to stuff with sausage, greens or ham.
Ingredients
- 500 g plain flour
- 270 ml lukewarm water
- 2 tbsp extra virgin olive oil
- 1 tsp bicarbonate of soda
- 2 tsp Salt
Method
- Mix the flour, bicarbonate and salt, then add the water and oil and knead for 5 min into a smooth, soft dough.
- Divide in two and roll each piece into a round about 1.5 cm thick. Prick all over with a fork.
- Heat a large heavy frying pan or griddle over medium heat until very hot. Cook one round for 6–7 min per side, turning a few times, until golden-spotted and cooked through.
- Cut into wedges, split each one through the middle and fill while warm.
Tips
- Classic fillings are grilled sausage with sautéed greens, prosciutto with rocket, or stracchino cheese.
- Tap the bread: it should sound hollow when it is done.
Sources
Written in our own words after cross-checking these recipes:
Open Torta al Testo (Umbrian Flatbread) in Nouns Cooking