Torta al Testo: the easy Italian recipe for Umbrian flatbread

Torta al testo is an easy Italian recipe for making typical Umbrian flatbread. It is made with a dough based on flour, water, extra virgin olive oil and baking soda. Also known as crescia in the Gubbio area, it is a sort of thicker and softer piadina which is cooked in a special cast iron plate called testo, hence the name of the recipe.

With very ancient origins, peasants used to eat Umbrian flatbread to replace bread. You can enjoy it on its own, as an accompaniment to any main course or side dish, or like a sandwich stuffed with meats, cheeses and vegetables.

You can make torta al testo in no time, mixing all the ingredients in a bowl, and cook it for a few minutes in its plate. You can choose whether to make it thicker or thinner, depending on your tastes. You can cut it into slices, stuff it with your favorite ingredients, even sauces like hummus and guacamole, then serve it to your guests for brunch or an aperitif. You can stuff it with ham and grilled vegetables, cheese, rocket, and take it with you on a trip out of town or a picnic in the park. If you love sweet flavors, try it also with a delicious chocolate spread.

So let’s find out how to make torta al testo by following our simple step-by-step.

Tips

For a result faithful to the original, cook it in the classic cast iron plate. Alternatively, you can replace it with a very hot non-stick pan or a crêpes plate.

You can replace baking soda with yeast for savory pies.

How to store Umbrian Flatbread

You can store Umbrian flatbread at room temperature, closed in a food bag, for 2-3 days. Once cooked, you can freeze it for 4 months.

How to make Torta al Testo

Pour the flour into a large bowl and add the water.

Also add the extra virgin olive oil.

Add the salt and baking soda.

Knead to mix the ingredients.

Work the dough on the work surface until it is smooth and soft.

Wrap with cling film and let it rest for 30 minutes at room temperature.

Divide the dough into 3 loaves.

Shape into balls, cover them with a cloth and let them rest for another 10-15 minutes.

Roll out each ball on the lightly floured surface, first pressing it with your fingers.

Then go on rolling out the dough with the rolling pin until you get a thickness of about half a centimeter and a diameter of 24-26 centimeters.

Prick the surface with the tines of a fork.

Heat the cast iron plate for at least 5 minutes, then cook one piece at a time, about 2 minutes per side.

Turn the flatbread and also cook on the other side over medium heat.

Transfer the flatbread on a serving plate.

Serve torta al testo flatbread piping hot, plain or stuffed as you wish.