Ricettextorte

: Heat a cast-iron disc (the "testo") or a heavy non-stick pan over medium heat. Cook the flatbread for about 10 minutes per side until golden brown with dark spots. Serving Suggestions

: Work the dough until it is smooth and elastic. Let it rest for at least 20 minutes (or up to 2 hours if using traditional yeast). Shape : Roll the dough into a circle about 1 cm thick. ricettextorte

Torta al Testo is best served warm, sliced open like a sandwich. Classic fillings include: Umbrian Torta al Testo Recipe with Type “0” MPR Flour : Heat a cast-iron disc (the "testo") or

: In a bowl, combine the flour, salt, and yeast. Add the oil and gradually pour in the water. combine the flour