Umbrian flatbread cooked on a hot griddle
INGREDIENTI
- 500 g flour
- About 250 ml lukewarm water
- 3 tablespoons extra virgin olive oil
- 1 cucchiaino di sale
- 1 teaspoon bicarbonate of soda (or a sachet of instant yeast for savoury bakes)
To fill (optional)
- Cured meats, cheese, cooked greens, hummus
METODO
- L'impasto. Mix the flour, salt and bicarbonate. Add the oil and the water little by little and knead into a smooth, soft dough. Let it rest for 30 minutes.
- Forma. Divide the dough in two and roll each piece into a round about 1–1.5 cm thick. Prick it all over with a fork.
- Cucinare. Cook on a very hot cast-iron griddle or heavy frying pan, without oil, for about 5–6 minutes on each side, turning it often, until it is cooked through and has dark spots.
- Servire. Cut into wedges, split them open and fill them while warm.
Avanti e indietro
The photo shows torta al testo made again on the last evening, served by a Eurochef team on a sharing board with cured meats, cheese and hummus.
Tratto dallo scambio giovanile "Back and Forth" (20-30 giugno 2025), organizzato dall'Associazione Kora presso la fattoria didattica La Buona Terra, Passignano sul Trasimeno. Progetto 2024-1-IT03-KA151-YOU-000220163. Finanziato dall'Unione Europea; le opinioni espresse sono esclusivamente quelle degli autori e non riflettono necessariamente quelle dell'UE o dell'Agenzia Italiana per la Gioventù.
