Torta al Testo
Umbria · bread · serves 4 · 60 min total · easy
Umbria's flatbread, baked on a stone disc — the testo. Filled with hill-country charcuterie or whatever the garden gave that morning.
Ingredients
- 500 g flour
- 250 ml warm water
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp olive oil
- 300 g prosciutto, sausage, or wilted greens with garlic (filling of choice)
Method
- Combine flour, salt, baking soda. Add water and olive oil. Knead to a smooth dough. Rest 30 minutes.
- Divide and roll into 5 mm discs.
- Cook on a screaming-hot cast-iron pan (the testo) for 3 minutes a side until blistered.
- Split horizontally while warm. Fill with prosciutto, sausage, sautéed greens, or whatever the season offers.