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.
Ingredients
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
Instructions
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.
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