Torta al Testo Umbrian style:

Torta al testo, also known as crescia, is a traditional unleavened bread hailing from the heart of Umbria, in central Italy. Its origins date back to the Roman Empire, when these round flatbreads were cooked on large brick disc called testum. These days, the name testo refers to the cast iron pan on which the torta ––a word otherwise associated with ‘cake’–– is traditionally cooked.

Lacking a testo (or similar pan), the next best thing on which to cook this torta is a pizza stone. In a hot oven, the torta is ready in a matter of minutes and with very little hassle. Truly, it couldn’t be easier to make.

Torta al testo is best enjoyed freshly made, as a snack or antipasto, alongside your favourite cured meats and cheese. Pecorino and prosciutto di norcia are natural pairings.

Ingredients

•  600 gr of flour (4.5 cups)
• 1/2 spoon bicarbonate
• 1/2 spoon of salt
• 400 ml water (13,5 oz)

Preparation

1. Put the flour in a bowl, add bicarbonate and salt and little by little the water. Mix it well with a fork and put the dough on a wooden board. Work it with your hands for around ten minutes until is smooth and even.
2. Form a ball and spread it out until you have a round form of a height of 1 cm (0,4 inches).
3. Prick it all over with a fork to avoid bubbles.
4. Heat up the “testo” – the flat pan. To see if it hot enough, put some flour on top. If it turns brown it is hot enough.
5. Put the flat dough on the pan and turn it a few times while baking it.
6. Fill it with sausage, prosciutto and stracchino cream cheese and arugula.