: Heat a cast-iron disc (the "testo") or a heavy non-stick pan over medium heat. Cook the flatbread for about 10 minutes per side until golden brown with dark spots. Serving Suggestions
: Use a fork to poke holes all over the surface to prevent large bubbles from forming during cooking. ricettextorte
Torta al Testo is best served warm, sliced open like a sandwich. Classic fillings include: Umbrian Torta al Testo Recipe with Type “0” MPR Flour : Heat a cast-iron disc (the "testo") or
: In a bowl, combine the flour, salt, and yeast. Add the oil and gradually pour in the water. Torta al Testo is best served warm, sliced
: Work the dough until it is smooth and elastic. Let it rest for at least 20 minutes (or up to 2 hours if using traditional yeast). Shape : Roll the dough into a circle about 1 cm thick.
If you are looking for the recipe for (a traditional Italian flatbread from Umbria), It is often called crescia or ciaccia depending on the specific area. Ingredients 500 g Flour (type 00 or 0) 250 ml Water (sparkling water can make it lighter) 12 g Yeast (instant or fresh) or a pinch of baking soda 20 ml Extra virgin olive oil 3 g Salt Optional: Grated Parmesan cheese for extra flavor Instructions