torta al testo, the umbrian flatbread

© Enogastronomia in Umbria

during my weekend in Umbria i had the chance to deepen my knowledge on the (delicious) local cuisine, thanks to a workshop which aimed to introduce Enogastronomia in Umbria {ita | eng}, an application to promote tourism and gastronomy of the region, through its food and wine specialities.



with a little help from a chef, we tried ourselves to prepare one of the most famous local dishes: torta al testo, the umbrian flatbread. the recipe is illustrated in the app with all the informations about origins, ingredients and instructions.

originally, this flatbread was cooked on a heavy disc known as testo, a flat, roughly round stone, placed in the fireplace. in more modern times a circular cast iron base, heated on the stove, has been used instead.

ingredients

600 g soft wheat flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

400 ml warm water

filling as desired

place flour, bicarbonate and salt on the work table, and gradually add the warm water.

knead the dough for about 10 minutes until it becomes soft and elastic, with a smooth surface. 

roll out the dough {with your hands of with a rolling pin} to obtain a circular disc, about 1 cm thick.

prick your disc with a fork, to prevent bubbles, and leave to cook on the testo, heated over a low flame, for about 10 minutes on each side.

© Enogastronomia in Umbria

cut into slices and serve it while is still hot, filled with whatever you like: vegetables, salami, cheese, grilled meat.
a few filling suggestions are: pork sausages and spinach / soft cheese and arugula / broccoli