Torta al Testo (Umbrian Flatbread)
A thick, soft Umbrian flatbread cooked in a dry pan. Split it and fill with sausage and greens or cheese and ham.
- Time50 min
- LevelEasy
- Costabout £0.12 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, baking powder and salt in a bowl. Add the oil and warm water and mix to a soft dough. Knead briefly until smooth.
- 2
Cover and rest for 20 minutes.
20 min - 3
Divide into 3 pieces and roll each into a round about 1 cm thick and 22 cm across.
- 4
Heat a large heavy frying pan over a medium heat, without any oil. Cook one round at a time for 4 to 5 minutes each side, until puffed and speckled golden.
- 5
Prick any big bubbles. Wrap the cooked rounds in a tea towel to keep them soft.
- 6
Cut each round into wedges, split them open and fill.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.