Traditional Umbrian Torta al Testo
The ancestral unleavened flatbread from the Umbria region: a rustic dough, crispy on the outside and soft inside, traditionally cooked on a hot cast-iron disc and perfect for stuffing with cured meats, cheeses, or greens.
30 min
Easy
Italiana (Umbria)
4 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply rewarding flatbread this turns out to be—it is Italian simplicity elevated to ultimate comfort food heights! The very first time I experienced an authentic torta al testo was at a small, rustic countryside osteria just outside Perugia. It completely blew my mind to discover that since it doesn't contain any yeast, the secret to its airy lightness and those signature golden charred pockets lies entirely in using a pinch of baking soda and kneading the dough with energy. The locals proudly shared with me that it gets its name 'al testo' from the flat iron or stone plate on which it is baked. The ultimate golden trick shared by the chef to failure-proof this bread and make it look exactly like the tavern photos is pricking the entire surface of the dough with a fork right before and during cooking; this prevents it from puffing up like a balloon and creates those gorgeous, irresistible dark toasted spots. Personally, I absolutely love whipping this up on lazy weekends because it comes together in minutes, requires zero rising time, and stuffing it while piping hot with prosciutto, stracchino cheese, or garlic-sauteed wild greens is completely out of this world. It looks identical to the photo layout when you stack a couple of warm pieces inside a dark woven wicker basket, showcasing that firm, beautifully charred crust, exactly like the presentation in Torta al Testo.jpg. Pair with a glass of robust Umbrian red wine like Sagrantino di Montefalco for an exceptional pairing. You will fall in love with it completely!
Instructions
-
1In a large deep mixing bowl, sift the flour and whisk it thoroughly with the fine salt and baking soda.
-
2Make a well in the center of the dry ingredients and gradually pour in the extra virgin olive oil along with the lukewarm water.
-
3Using your hands, begin bringing the flour inward from the walls of the bowl until a cohesive dough forms and pulls away cleanly from the sides.
-
4Transfer the shaggy dough onto a clean workspace and knead vigorously for 8 to 10 minutes until it develops a smooth, soft, elastic texture that no longer sticks to your hands. Shape into a neat ball, cover with a clean kitchen towel, and let it rest at room temperature for 15 minutes to relax the gluten.
-
5Divide the rested dough into 3 or 4 equal portions. On a lightly floured surface, use a rolling pin to roll each portion into a round disc roughly 1 centimeter thick.
-
6Preheat a heavy-bottomed cast-iron skillet, flat griddle, or comal (our homemade version of the traditional 'testo') over medium-high heat. Do not add any oil or grease to the pan.
-
7Right before placing your first dough disc onto the hot skillet, dock it aggressively on both sides using the tines of a fork.
-
8Lower the stove heat slightly to medium and slide the docked dough into the dry skillet. Cook for 5 to 7 minutes per side. As it bakes, prick any large air bubbles that try to form with your fork. You want to see those gorgeous dark, toasted spots develop, matching Torta al Testo.jpg perfectly.
-
9Remove the cooked flatbread from the pan and wrap it immediately in a clean cloth to trap the steam and keep it soft while you cook the remaining discs.
-
10Serve warm, beautifully stacked inside a woven wicker basket. To enjoy it like a true Umbrian, slice into triangles, split horizontally open, and pack generously with your favorite fillings.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account