Keep the dough soft enough to roll without cracking, but firm enough to lift onto the hot testo. Dock it with a fork and use moderate heat once the bread is on the surface: the center needs time to cook before the outside darkens. Slice the warm wedges horizontally for filling.
Torta al testo
Prep 20 min · Cook 30 min · Rest 30 min · Yield 2 flatbreads (6 wedges each) · Difficulty Easy
Method
Mix 500 g flour and the salt in a bowl. Add the oil and 250 ml water, working with a fork and then your hands. Add the reserved 25 ml water a little at a time only if the dough is dry.Mix 1 lb flour and the salt in a bowl. Add the oil and 1 cup water, working with a fork and then your hands. Add the reserved 1¾ tbsp water a little at a time only if the dough is dry.
Knead on a work surface, using a little of the remaining 20 g flour for dusting if needed, for 8–10 minutes, until smooth and pliable. Cover and rest for 30 minutes.Knead on a work surface, using a little of the remaining ¾ oz flour for dusting if needed, for 8–10 minutes, until smooth and pliable. Cover and rest for 30 minutes.
Divide the dough in half and roll each portion into a disc about 22 cm across and 1–1.5 cm thick. Prick both sides all over with a fork without tearing the dough.Divide the dough in half and roll each portion into a disc about 8¾ in across and ½–½ in thick. Prick both sides all over with a fork without tearing the dough.
Heat the dry testo or heavy griddle over medium heat. Lower the heat slightly and lay on the first disc. Cook for about 6–7 minutes per side, turning with a wide spatula, until mottled golden and firm in the center. Reduce the heat if the surface darkens before the center sets.Heat the dry testo or heavy griddle over medium heat. Lower the heat slightly and lay on the first disc. Cook for about 6–7 minutes per side, turning with a wide spatula, until mottled golden and firm in the center. Reduce the heat if the surface darkens before the center sets.
Cook the second disc in the same way. Wrap the first in a clean cloth while you finish the second. Let the breads settle briefly before cutting.Cook the second disc in the same way. Wrap the first in a clean cloth while you finish the second. Let the breads settle briefly before cutting.
Cut each bread into six wedges and serve warm. Split the wedges horizontally if you want to add a filling.Cut each bread into six wedges and serve warm. Split the wedges horizontally if you want to add a filling.
