Torta al testo

Name: Torta al testo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Type 00 flour 4 cups; Water 1.1 cups; Extra virgin olive oil 1 ¼ tbsp; Fine salt 2 tsp; Baking soda 1 tsp

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996

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 996
Carbohydrates g 195
of which sugars g 4.3
Protein g 27.5
Fats g 11.7
of which saturated fat g 1.86
Fiber g 6.2
Sodium mg 1974

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Makes: 2 pieces
Cost: Very low
Note + 30 min. of resting in the refrigerator

PRESENTATION

Torta al testo is just one of those things, you know? A fantastic example of what Umbrian cuisine is really all about: simple, tender, and packed with that old-school flavor we all love. This Umbrian flatbread hails from the beautiful countryside around Gubbio and Terni—where it's been a staple forever, like, seriously. Traditionally made with just flour, water and a pinch of salt, it is also called "crescia" or "torta del panaro." And you know what? It totally stands out among other Italian flatbread recipes. How? It's cooked on a hot clay or stone disk called a "testo," which gives it its name. The outside gets a little crispy—and the inside? So so moist and chewy.

These days, people mix it up with yeast, baking soda, corn flour, or even eggs and milk to tweak the taste or texture. But honestly, the whole idea is to keep it straightforward and real. You'll often find torta al testo at Umbrian gatherings or family meals. It's sliced into wedges and stuffed with salumi, grilled sausages, or sautéed greens like cicoria. This homemade flatbread is tasty on its own or loaded with other tangy or savory flavors. Really, it's super super versatile.

Many swear by the golden edges you get from a real clay testo—so authentic—but using a cast iron pan or a good nonstick one still gives you a pretty tender bite. Thing is, it's really easy to make, which is why it's become a go-to Italian street food as well as a classic at home. Pretty simple. You don't need fancy ingredients, just a little time and good company. That's what makes torta al testo such a standout in the world of traditional Italian bread—it's humble, it's real, and it always hits the spot. Whether you're enjoying it at a festive Umbrian table or a casual street market, this flatbread is a taste of authentic tradition that never, like never, fails to delight.

How to prepare Torta al testo

To prepare the flatbread on the text, pour the flour and baking soda into a bowl 1, then add the salt 2 and water 3.

Add the oil as well 4 and mix with a spoon to combine the ingredients 5, then transfer the mixture to the work surface and continue kneading 6.

When the dough is smooth and homogeneous, transfer it to the bowl 7, cover with plastic wrap, and let it rest in the refrigerator for 30 minutes. After this time, put the appropriate pan (the text) on low heat. Take the dough and divide it into 2 portions of about 12 ounces each 8. Roll each portion with a rolling pin to obtain a disc approximately 10 inches in diameter 9.

Place a dough disc on the hot text 10 and cook on low heat for a few minutes. When brown spots start to form on the underside 11, flip it over and cook for a couple more minutes 12. Remove the flatbread from the pan and let it cool slightly while you proceed with cooking the second one. Your flatbread on the text is ready to be cut in half and filled!