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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. ricettextorte

: Use a fork to poke holes all over the surface to prevent large bubbles from forming during cooking. Torta al Testo is best served warm, sliced

If you are looking for the recipe for (a traditional Italian flatbread from Umbria), It is often called crescia or ciaccia depending on the specific area. Ingredients 500 g Flour (type 00 or 0) 250 ml Water (sparkling water can make it lighter) 12 g Yeast (instant or fresh) or a pinch of baking soda 20 ml Extra virgin olive oil 3 g Salt Optional: Grated Parmesan cheese for extra flavor Instructions Shape : Roll the dough into a circle about 1 cm thick

: 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