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torta al testo flatbread cooking on a hot cast iron skillet. Golden brown spots on the surface, light steam rising, olive oil bottle

Torta al Testo Umbra (Umbrian Flatbread)

Torta al Testo is a rustic Umbrian flatbread cooked on a hot iron pan or cast iron skillet. Made with simple ingredients like flour, water, and olive oil, it’s quick, tender, and perfect for stuffing with prosciutto, cheese, or sautéed greens.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 3 people
Course: bread, Light Meal, Snack
Cuisine: Italian, Umbrian
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Dough (choose one method):
Unleavened version (faster):
  • 2 cups 250g all-purpose or 00 flour
  • ½ tsp fine salt
  • ½ tsp baking soda
  • 1 tbsp olive oil
  • ¾ cup 180ml room-temperature or sparkling water
Yeasted version (softer):
  • 2 cups 250g all-purpose or 00 flour
  • ½ tsp fine salt
  • ½ tsp active dry yeast
  • 1 tbsp olive oil
  • ¾ cup 180ml lukewarm water
For cooking and serving:
  • Extra flour for dusting
  • Olive oil optional, for brushing after cooking
  • Fillings of choice — e.g. prosciutto, pecorino, wild greens, stracchino, or grilled vegetables

Method
 

Make the dough
  1. In a bowl, combine flour, salt, and baking soda (or yeast if using).
  2. Add olive oil and water gradually, stirring with a fork until a shaggy dough forms.
  3. Knead on a floured surface for about 5–10 minutes until smooth and elastic.
Rest or proof the dough
  1. Unleavened: Cover and rest 30 minutes.
  2. Yeasted: Cover and let rise about 1 hour, or until doubled in size.
Shape the rounds
  1. Divide the dough into 2–3 balls (depending on skillet size).
  2. Roll each one into a 1–2 cm thick disc on a lightly floured surface.
  3. Prick the surface with a fork to prevent large bubbles.
Heat the pan
  1. Preheat a dry cast iron skillet or pizza stone over medium-high heat until a drop of water sizzles immediately.
Cook the bread
  1. Place one disc in the hot pan (no oil needed).
  2. Cook 3–5 minutes per side, or until golden spots form and the bread sounds slightly hollow when tapped.
  3. Keep cooked rounds covered with a towel while finishing the rest.
Fill and serve
  1. Slice each bread in half while still warm.
  2. Fill with your favorite combinations: prosciutto and pecorino, sausage and greens, or cheese and vegetables.
  3. Serve immediately while soft and aromatic.

Notes

  • You don’t need a traditional testo pan — a cast iron skillet or pizza stone works perfectly.
  • Avoid over-kneading; the dough should feel soft and pliable, not stiff.
  • Always preheat your pan properly — it’s key to getting those classic browned spots.
  • For storage, wrap cooled bread in a towel and reheat dry on a hot pan for a few minutes before serving again.