Torta al Testo

Named for the testo, the iron disc that leaves its spotted crust, Torta al Testo is an Umbrian flatbread made for stuffing. Cooked on a griddle then split hot, it welcomes prosciutto, sausage, or greens.

Serves 4 · 40 min prep · 20 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 3 cups flourPantry
• 1 cup waterPantry
• 1/2 tsp soda baking soda or yeastPantry
• 1 tsp saltSpices
• 1 tbsp olive oilPantry
• as desired prosciutto, sausage, greens, or cheese for stuffingDeli

Instructions

1. 1Mix a firm dough; rest.
2. 2Roll discs; cook on a testo, griddle, or cast iron until spotted.
3. 3Split and stuff while hot with cured meats or sautéed greens.