Torta al Testo
A yummy flatbread from the green heart of Italy
Origin: Italy (Umbria)
The torta al testo, also known as crescia or
ciaccia, is a traditional Italian unleavened bread which has
its origins in
Umbria. The name testo comes from the Latin word
testum which refers to the large brick disc where this
flatbread was originally cooked by the ancient Romans. Nowadays, the
testum has been replaced by a rounded cast-iron pan (testo
or panaro).
- ⏰ Preparation: 30 min (+ 30 min rest)
- 👍 Difficulty: Easy
- 🌮 Servings: 3-4 people
Ingredients
- 500 g of plain flour
- 1 pinch of sea salt
- 2 tbs baking soda
- 20 mL extra virgin olive oil
- 250 mL sparkling water
-
filling of your choice!
Preparation
-
Step One
In a large bowl, stir together the flour, salt and the baking soda. Add the oil and water (room temperature) and knead until you have a smooth and elastic dough. Cover it with a tea towel and leave to rest for minimum 30 minutes. -
Step Two
Divide the dough into two equal parts. Dust your work surface with flour and roll out the first piece into a thin disc (2 cm height). Pierce the entire surface with a fork to avoid it puffing up while cooking.
-
Step Three
Heat up the pan over medium heat (5 minutes). You can check the temperature by dusting the pan with some flour. When the flour turns darker/golden without burning, the pan is ready to go!
Lacking a testo, a non stick pan can be used. -
Step Four
Carefully lay the disc on the hot pan and bake for 8–10 minutes flipping occasionally. Once the torta turns light brown on each side, remove it from the pan and let it cool slightly.
-
Step Five
Fill the torta with any ingredient of your choice and serve warm or at room temperature.
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