Umbria Street food

Torta al
Testo

Umbrian griddle flatbread

A thick, tender flatbread cooks on a hot griddle until brown-spotted, then is cut into warm wedges ready to split or share.

Let’s cook it

Cook gently enough for the center to set.

A round thick griddle flatbread cut into plain wedges, with browned spots and fork pricks on a white plate

Warm griddle bread, cut into wedges

Get to know the dish

A hot griddle,
warm Umbrian bread.

Torta al testo is an Umbrian flatbread cooked on a hot surface rather than baked as a sweet cake. Its name comes from the testo, the plate used for cooking it. Fork pricks help the round cook evenly without large pockets of air.

Around Perugia and elsewhere in Umbria, wedges are often split and filled with cured meat, cheese or cooked greens. Doughs vary between households, including different leavening choices. This home version uses baking powder and a heavy griddle, making the bread itself; fillings can be chosen separately at the table.

Explore by food: Bread, pizza & street food

At the table: Antipasti · Street food.

Bring a little Umbria home

Let’s make torta al testo.

Two rounds about 22 cm across, cut into eight wedges in total. This baking-powder home version is served plain.

Two 22 cm breads; two wedges per person, without fillings.

Serves4

Prep25 min

Cook45 min

Rest / chill15 min

Total85 min

What you’ll need

500 gplain flour, plus 20 g for rolling
300 mllukewarm water
12 gbaking powder
8 gfine salt

A little kitchen wisdom

The 15-minute rest allowance includes 10 minutes dough relaxation and 5 minutes after cooking; griddle heating fits within dough rest. Cooking allows for two sequential rounds. Baking powder is the chosen home leavener; traditional household versions also use bicarbonate or yeast. Filling ingredients and their preparation are separate.

How to make it

01
Mix and knead
Mix the flour, baking powder and salt thoroughly. Add the water and bring together into a soft dough. Knead for about 5 minutes until smooth; if very sticky, dust lightly with some of the rolling flour rather than adding a large extra handful.
02
Rest and heat the griddle
Cover and rest for 10 minutes. Meanwhile heat a heavy cast-iron griddle or frying pan over medium-low heat for about 5 minutes. Do not use a thin pan over a fierce flame.
03
Roll and prick
Divide the dough in half. On a lightly floured surface, roll each into a round about 22 cm wide and 1 cm thick. Prick all over with a fork. Keep the second round covered while the first cooks.
04
Cook both sides
Put one round on the dry griddle. Cook for about 8–10 minutes until the bottom has brown spots, then turn and cook the other side for another 8–10 minutes. Rotate the bread for even cooking and lower the heat if it browns too soon. The center should be set with no raw, gummy dough; split a small edge to check if unsure.
05
Finish the second round
Wrap the first bread in a clean cloth. Cook the second in the same way. Let the breads stand wrapped for about 5 minutes after cooking to soften the crust slightly, then cut each into four wedges. Serve warm, plain or with separately prepared fillings.