Torta Al Testo is a traditional Umbrian Flatbread that is stuffed with sauteed greens, cured meats, and cheeses. This is a popular street food flatbread across Umbria and is used as a wrap for sandwiches with fillings ranging from bitter greens to cured meats and cheese.

This flatbread is sometimes referred as torta sul Testo or Panaro depending on where you find this in Umbria. However, both are basically prepared in the same manner.

Torta al Testo is made without yeast, and with a small amount of baking soda for the leavening, although sometimes it is simply made with just flour and water. This bread is usually cooked on the stovetop in an earthenware pan or cast iron griddle. I used a nonstick skillet and it turned out good. Since this bread does not store well, it is best eaten shortly after it is prepared.

Before landing with this recipe, I had a choice to make Taboon, Taftan and Thin Crust Pizza New York Style. I wasn’t really keen on any of those as I had a subtheme to follow and had to pick a street food flatbread. This Torta Al Testo fitted the bill so well.

I made only half of the original recipe and had a filling made with sauteed onions, spinach and crumbled paneer. I know what you must be thinking, having only paneer or potato for filling for most of the dishes I have done this BM. I feel when you try replacing a meat, its best to do with a protein you like. I tried with Soya but since I don’t like Soya, it was again not an enjoyable meal.

So for T, I settled for Torta Al Testo in my A to Z International Flatbreads. If you are interested to know what’s T for Street Food, Check my other space.

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
Step By Step Pictures for making Torta Al Testo

Torta Al Testo ~ An Umbrian flatbread

Ingredients Needed:

For the Flatbread

3 Cups All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Milk or as required
2 tsp Cooking Oil

For the Filling

1 /2 cup Paneer / Cottage Cheese, crumbled
1 /2 cup Onions, finely chopped
1 /2 cup Spinach finely chopped
2 tsp Cooking Oil
Salt to taste
Pepper to taste
Red Chilli Flakes

For the Flatbread

Mix together the flour, baking soda, and salt in a large bowl.
Slowly add the warm milk, and combine to form a soft dough.
Knead till the dough is very soft and pliable for about 10 to 15 mins. You can also make this in a food processor. Let it rest for 15 to 20 mins.
Divide the dough into 6 individual balls and cover, and let the dough rest 15 minutes.
Roll each ball of dough into a circle about 1/8th of an inch thick.
Heat your griddle until hot, and cook each circle for about 2 minutes on each side or until lightly browned with a slightly bubbled surface.
Keep the bread warm while you cook the rest of the bread.

For the Filling

Prep your fillings and heat a nonstick pan with oil. Saute each filling separately and have it ready.

Assembling the flatbread

Warm the bread again and place the filling on one side, wrap it around the filling and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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