Torta Al Testo ~ An Umbrian flatbread

Torta Al Testo

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.

Torta Al Testo

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
How to make Torta Al TestoStep By Step Pictures for making Torta Al Testo

How to make Torta Al Testo 1How to make Torta Al Testo 2

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.

Torta sul Testo

Print Recipe
Torta Al Testo ~ An Umbrian Flatbread
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.
Torta Al Testo
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dinner, Lunch Box
Cuisine Italian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
For the Flatbread
For the Filling
Course Dinner, Lunch Box
Cuisine Italian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
For the Flatbread
For the Filling
Torta Al Testo
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Flatbread
  1. Mix together the flour, baking soda, and salt in a large bowl.
  2. Slowly add the warm milk, and combine to form a soft dough.
  3. 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.
  4. Divide the dough into 6 individual balls and cover, and let the dough rest 15 minutes.
  5. Roll each ball of dough into a circle about 1/8th of an inch thick.
  6. 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.
  7. Keep the bread warm while you cook the rest of the bread.
For the Filling
  1. Prep your fillings and heat a nonstick pan with oil. Saute each filling separately and have it ready.
Assembling the flatbread
  1. Warm the bread again and place the filling on one side, wrap it around the filling and serve hot.

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17 comments

  1. Torta Al Testo looks amazing, and using paneer is a good option for vegetarians. Even i don’t like soya and prefer paneer over it. Kudos to your effort for sharing some amazing international flat breads.

  2. WOw, this is definitely an interesting flatbread, seriously you rock Valli. How many hours did you spend to get all these interesting flatbreads yaar. Am amazed to see all your incredible flatbreads. Umbrian flatbread looks fabulous and delicious.

  3. How do you find such interesting recipes Valli. I need to learn the art from you. I can have paneer daily without any complaints and it is my fav meat substitute in recipes. The bread looks fantastic..

  4. I love simple and yet filling snacks as they make a good option for light dinner or lunch. I too usually try and replace meat with paneer as I just don’t like soya. Torta Al testo looks yummy and a filling bread.

    1. I was buried under all that APF and I gave up counting how many kgs I got during this period..heheh..yes all the flatbread were a breeze when I was rolling out..infact I felt funny when some of the recipes gave elaborate instructions for rolling..:)

  5. Wow that is one delicious bread from umbria , I love your Indianized version of the flat breads valli, it so important to keep family preference as priority .. I too don’t like to substitute with soya this is such an incredible bread !! kudos to you for finding some amazing recipes !!

  6. First of all Umbria is a new place for me and had to google to see where it was!! And this bread would really make an awesome lunch box dish.Good job with the panner / potato fillings for the recipes in this BM.I guess things work out better when we make what we like!

  7. Looks delicious valli! great find first from Umbria, i too googled to find where it is!!! Love the filling of paneer and spinach, i kind of developed a liking with soya these days, if it is granules, it blends well with the other flavors in the dish!!!
    Another fabulous flatbread valli, superb choice !

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