Torta al testo (umbrian flatbread) with vegetables

With the right oil even water and flour become irresistible.


  • 1
    Put the flour on a flat surface, then add the salt, oil and water.
  • 2
    Knead for several minutes until the dough is smooth and even.
  • 3
    Let the dough rest for several minutes under a tea towel.
  • 4
    Roll it out with a wooden rolling pin to make a disk about 2 cm thick.
  • 5
    Place the flatbread on a very hot “testo” (cast-iron griddle) or non-stick pan and cook till it’s evenly golden brown and crispy.
  • 6
    With a fork, make prick marks across the entire surface of the flatbread.
  • 7
    Wash the chicory thoroughly.
  • 8
    Sauté the garlic clove in oil.
  • 9
    Add the chicory and cook until it's thoroughly wilted.
  • 10
    Carefully cut the flatbread horizontally with a serrated knife to make two layers.
  • 11
    Spread the chicory evenly on the base and put the top back on.
  • 12
    Cut into wedges and serve.


  • 1
    Soft flour 500 g
  • 2
    Sparkling water 500 ml
  • 3
    Chicory 400 g
  • 4
    Extra virgin olive oil 10 g
  • 5
    Salt To taste

video recipe