: Heat a cast-iron disc (the "testo") or a heavy non-stick pan over medium heat. Cook the flatbread for about 10 minutes per side until golden brown with dark spots. Serving Suggestions
Torta al Testo is best served warm, sliced open like a sandwich. Classic fillings include: Umbrian Torta al Testo Recipe with Type “0” MPR Flour ricettextorte
: Work the dough until it is smooth and elastic. Let it rest for at least 20 minutes (or up to 2 hours if using traditional yeast). Shape : Roll the dough into a circle about 1 cm thick. : Heat a cast-iron disc (the "testo") or
: In a bowl, combine the flour, salt, and yeast. Add the oil and gradually pour in the water. combine the flour
: Heat a cast-iron disc (the "testo") or a heavy non-stick pan over medium heat. Cook the flatbread for about 10 minutes per side until golden brown with dark spots. Serving Suggestions
Torta al Testo is best served warm, sliced open like a sandwich. Classic fillings include: Umbrian Torta al Testo Recipe with Type “0” MPR Flour
: Work the dough until it is smooth and elastic. Let it rest for at least 20 minutes (or up to 2 hours if using traditional yeast). Shape : Roll the dough into a circle about 1 cm thick.
: In a bowl, combine the flour, salt, and yeast. Add the oil and gradually pour in the water.