Procedure:
- Initial Dough:
In a large bowl, mix the durum wheat flour with the salt. Gradually add the water, stirring constantly to form a homogeneous dough. Add the extra virgin olive oil and continue to work the dough until you achieve an elastic consistency.
- Kneading and Resting:
Transfer the dough to a floured board and knead vigorously for about 10 minutes. Shape it into a ball and let it rest covered with a damp cloth for at least 30 minutes.
- Dividing and Rolling:
Divide the dough into smaller portions and roll them out with a rolling pin to obtain thin, circular sheets about 20 centimeters in diameter. Ensure an even thickness. 
- Traditional Cooking:
Heat a cast iron or non-stick pan over medium heat. Once hot, cook the sheets one at a time for about 2-3 minutes on each side, until bubbles form and the surface turns golden.
- Serving and Accompaniment:
Torta al Testo is perfect when freshly baked. Serve it hot, cut into wedges and filled with prosciutto, pecorino cheese, salami, and other ingredients of your choice. Enjoy the combination of authentic Umbrian flavors.
Conclusion:
With this simple yet authentic recipe, you have the chance to bring the taste of Umbria to your table with Torta al Testo. Try this delicious preparation and immerse yourself in the culinary atmosphere of one of Italy’s most fascinating regions. The Umbrian Torta al Testo is a true celebration of traditional flavors that will captivate your palate and that of your guests. Enjoy!
