Umbrian torta al testo, soft and ready to fill

An Umbrian flatbread cooked in a pan, soft inside and lightly golden outside, ideal for many savoury fillings.

Prep: 20 min
Cook: 18 min
Total: 38 min
Servings: 6 servings
Calories: 248 kcal

Category: One-Dish Meals
Cuisine: Italian

Looking for a homemade bread alternative that doesn’t need an oven? Torta al testo from Umbria is exactly that: a round of dough cooked directly in a pan, soft on the inside with a lightly golden crust, ready to be filled with almost anything you like.

What makes it special is its simplicity: very few ingredients — flour, water, olive oil, salt, and yeast — and a heavy pan are all you need. No need for fresh yeast or hours of rising time: instant yeast and a short 30-minute rest are enough to get a workable dough and a satisfying final texture.

It has at least three practical advantages: it comes together in just over an hour, it keeps the oven free on warm days, and it works with any filling — from classic Umbrian cured meats like prosciutto and sausage, to vegetarian versions with soft cheese and rocket, or more creative options with grilled vegetables and roasted peppers.

One important technical tip: the pan must be genuinely hot before you place the dough on it. If it isn’t hot enough, the flatbread cooks too slowly and turns dry instead of soft. Two to three minutes of preheating over medium-high heat makes all the difference.

You can make it ahead and keep it wrapped in a cloth for a few hours, or reheat it in a pan the next day. It travels well in a lunch box or to a picnic.

Ready to get started? Here is the torta al testo recipe.

Large non-stick pan

Useful for cooking and sautéing ingredients evenly without overcrowding the surface.

Digital kitchen scale

In leavened recipes and baked goods, it lets you accurately weigh flour, liquids, and yeast.

Steps

Pour the flour into a large bowl, add the salt and instant yeast, and mix well with a fork to distribute them evenly.
Add the warm water and olive oil, then knead with your hands until the dough is smooth, elastic, and slightly soft. Cover the bowl with a damp cloth and leave the dough to rest for 30 minutes at room temperature.
After resting, transfer the dough to a floured surface and roll it out with a rolling pin into a disc about 1.5 cm thick. Prick the surface all over with a fork to prevent it from puffing up unevenly during cooking.
Heat a cast-iron griddle or heavy-bottomed pan over medium-high heat for at least 3–4 minutes without any oil: it must be very hot before you place the dough on it.
Place the disc on the hot griddle, lower the heat to medium, and cook for 8–9 minutes per side. The surface should turn golden with a few darker spots, while the inside stays soft. If it puffs up in one place, press it gently with a spatula.
Remove from the griddle and leave to cool on a rack for 2–3 minutes, then cut into wedges and fill while still warm with cured meats, cheeses, or grilled vegetables.

The 30-minute resting time is not cooking — it relaxes the gluten so the dough rolls out more easily and the flatbread turns out softer.

If you don't have a cast-iron griddle, use the heaviest pan you own: what matters is that it holds heat well without losing it too quickly.

Torta al testo is also great the next day — just reheat it in a dry pan for 1–2 minutes per side.

For a more rustic version, replace 20% of the all-purpose flour with wholemeal flour: the flavour will be nuttier and the colour darker.

Calories: 248 kcal
Carbohydrates: 44.0 g
Sugars: 1.0 g
Protein: 7.0 g
Fat: 5.0 g
Saturated fat: 0.8 g
Fiber: 1.5 g
Sodium: 260 mg