Breads · Umbria
Torta al Testo Recipe (Umbrian Flatbread)
This Umbrian skillet flatbread cooks until lightly blistered, with a sturdy, tender crumb that splits neatly for cured meats, greens, or cheese.
By Lucia Moretti (pen name) · · Editorial policy
Around Perugia, this flatbread takes its name from the testo, a flat cooking slab traditionally heated over a fire. This torta al testo recipe uses a cast-iron skillet and baking powder for a quick home version, with a short rest that relaxes the dough before cooking. Serve it warm with cured meats, greens, or cheese. For another Italian flatbread, compare it with Pane Carasau Recipe (Sardinian Flatbread), or serve vegetables with Bagna Cauda Recipe.
Recipes stay free thanks to ads. Advertising disclosure
The recipe
Torta al Testo
Ingredients
for 4 servingsEquipment
- large mixing bowl
- whisk
- clean counter
- rolling pin
- fork
- 10-inch cast-iron skillet
- spatula
- cutting board
Method
Whisk the flour, baking powder, and salt together in a large bowl for 2 minutes, breaking up any lumps in the baking powder.
Pour in the warm water and olive oil. Stir until a shaggy dough forms, then knead on a clean counter for 6 minutes, until smooth and only slightly tacky.
Cover the dough and let it rest for 20 minutes so it is easier to roll without springing back.
Roll the dough into a 9-inch round about ½ inch thick, then prick both sides all over with a fork to limit large air pockets.
Heat a dry 10-inch cast-iron skillet over medium-low heat for 5 minutes. The pan should be hot but not smoking.
Lay the dough in the skillet and cook for 7 minutes, until the underside has golden-brown spots and the top looks set.
Flip the flatbread and cook for 7 minutes more, until the second side is browned and the center feels firm. Transfer it to a board, cut into wedges, and serve warm.
Food safety
If serving cured meats, keep them refrigerated until serving and return leftovers to the refrigerator promptly. Do not leave perishable foods at room temperature for more than 2 hours.
Make ahead and storage
Torta al testo is best warm, soon after cooking. Cool any leftovers, wrap them, and keep them at room temperature for up to 1 day, or freeze them for up to 2 months. Rewarm in a dry skillet over low heat. Refrigerate leftover fillings separately.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The outside browns before the center cooks. | Why The skillet is too hot or the dough is thicker than ½ inch. | Fix Lower the heat to medium-low and keep the dough to an even thickness so the center cooks before the crust gets too dark. |
| The dough cracks while rolling. | Why It is too dry, often from extra flour worked in during kneading. | Fix Knead in water a teaspoon at a time until the dough is smooth, then cover it during the rest. |
Questions
Does torta al testo need yeast?
No, this quick home version uses baking powder instead of yeast. The dough rests briefly to relax, but it does not need to rise.
Can you make torta al testo in a regular skillet?
Yes, a heavy cast-iron skillet works well in place of a testo. Use a dry pan and moderate heat so the bread browns without scorching.
Cooked this?
Sign in to rate it or say how it turned out.
