Umbrian flatbread cooked on a hot griddle
INGREDIENTS
- 500 g flour
- About 250 ml lukewarm water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda (or a sachet of instant yeast for savoury bakes)
To fill (optional)
- Cured meats, cheese, cooked greens, hummus
METHOD
- The dough. 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.
- Shape. 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.
- Cook. 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.
- Serve. Cut into wedges, split them open and fill them while warm.
At Back and Forth
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.
From the Youth Exchange Back and Forth (20–30 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
