Torta al Testo – A Traditional Italian Flatbread Recipe
Torta al Testo is a traditional Italian flatbread, a rustic and versatile dish commonly enjoyed in central Italy. Known for its simple ingredients and irresistible aroma, it’s perfect for making sandwiches or as a side to your favorite meals. This easy-to-follow recipe for Torta al Testo allows you to create a soft, fluffy flatbread that you can cut in half and fill with your favorite ingredients, whether you’re aiming for a savory or light treat. Let’s dive into making this flavorful bread!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Water | 250g |
| Extra virgin olive oil | 20g |
| Fine salt (Sale fino) | 10g |
| Baking soda (Bicarbonato) | 5g |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 50g |
| Protein | 6g |
| Fat | 5g |
| Fiber | 2g |
| Sodium | 300mg |
Instructions
Step 1: Prepare the Dough
- Begin by sifting the all-purpose flour into a large mixing bowl. Add the baking soda and fine salt to the flour and mix to combine these dry ingredients thoroughly.
- Pour in the extra virgin olive oil and water. Mix until a dough begins to form. The oil will make the dough smooth and pliable, so don’t worry if it seems a bit sticky at first.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. This will activate the gluten and give the bread its soft, chewy texture.
Step 2: Rest the Dough
- Once the dough is smooth and elastic, place it back in the bowl. Cover the bowl with plastic wrap and allow the dough to rest in the refrigerator for 30 minutes. This resting period will allow the dough to relax, making it easier to roll out and giving the Torta al Testo its signature texture.
Step 3: Heat the Cooking Surface (Testo)
- While the dough rests, prepare the cooking surface, which is traditionally a large, flat griddle-like pan called a “testo.” If you don’t have a testo, a heavy skillet or flat griddle will work just fine. Place it on the stove over low heat to gradually warm up.
Step 4: Portion and Roll the Dough
- After the dough has rested, remove it from the fridge and divide it into two equal portions, each about 350g. Use a bench scraper or knife to divide the dough.
- Roll each portion into a ball and then use a rolling pin to stretch and flatten each ball into a circle about 25 cm (10 inches) in diameter. Aim for a uniform thickness across the dough.
Step 5: Cooking the Torta al Testo
- Carefully place the first dough disc onto the preheated testo or pan. Let it cook for about 3-4 minutes on one side, or until the bottom develops a golden-brown crust.
- Once the first side is nicely cooked, flip the bread over and cook the other side for another 2-3 minutes. The flatbread should puff up slightly as it cooks, creating a soft and airy texture inside.
- After both sides are golden and cooked through, remove the Torta al Testo from the pan and set it aside to cool slightly.
Step 6: Final Touches
- Repeat the process with the second portion of dough to make your second Torta al Testo.
- Allow the breads to cool just enough to handle, then slice each one in half. The flatbreads are now ready to be filled!
Step 7: Serving Suggestions
- For a savory touch: Fill the Torta al Testo with your favorite cheeses, cold cuts, or grilled vegetables. The slightly crispy exterior and soft interior make it the perfect vessel for these delicious fillings.
- For a lighter meal: Pair it with fresh greens, a drizzle of olive oil, and a sprinkle of herbs for a simple, Mediterranean-inspired snack.
Tips for the Best Torta al Testo
- Resting the dough is crucial: Don’t skip the resting step, as it helps relax the dough, making it easier to roll out and ensuring a better texture once cooked.
- Use a heavy skillet or cast iron pan: If you don’t have a traditional testo, a cast iron skillet works wonderfully for achieving that perfect golden-brown crust and soft inside.
- Experiment with fillings: Torta al Testo is very versatile—try it with a variety of fillings such as roasted peppers, sausage, or even a simple spread of olive tapenade for a delicious appetizer.
Enjoy your homemade Torta al Testo fresh from the pan, and let the rustic flavors take you straight to the heart of Italy!
