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500g of plain flour
a pinch of sea salt
½ teaspoon bicarbonate of soda
20ml extra virgin olive oil
250ml water, lukewarm
This Italian flatbread - traditionally baked on a pizza stone - is a mainly Umbrian specialty. The bread is topped with Italian meat or cheese, but for young Italians the combination of cream cheese with Nutella is the favorite ;)
If you do not have a pizza stone you place the bread in a cast iron pan. It works fine, Italians do it at home in this way.
How to make Torta al Testo
Mix the flour, salt and baking soda until combined.
Add extra virgin oil and water to the mixture then mix.
Knead the dough quickly by hand into an elastic ball.
Cover with a tea towel and leave to rest for 10 minutes.
Preheat the oven to 180°C and place the pizza stone (if you have one) in the oven
Divide the dough in two equal parts.
Roll into a thin disc then prick holes in it.
Gently slide the rolling pin under the dough.
- Move the first disc carefully to the hot pizza stone - or cast iron pan - with support of the rolling pin
- Because of the holes the dough will not puff up during baking.
Bake the Torta al Testo in 8-10 minutes cooked.
Allow the bread to cool slightly, repeat with the second disc.
Serve the Torta al Testo warm or at room temperature together with Italian cured meats and cheese.
Delizioso!