Torta al Testo con Prosciutto

Ingredients

Equipment Needed

• •Large cast iron skillet or griddle (12 inches preferred)
• •Rolling pin
• •Serrated knife for splitting

Instructions

1. 1

   Make the dough

   Combine the flour, salt, and baking soda in a large bowl. Make a well in the center and add the olive oil and warm water. Stir with a fork until a shaggy dough forms, then turn out onto a clean surface and knead for 5 minutes. The dough should become smooth and pliable, not sticky. If it clings to your hands, dust with flour. If it cracks, wet your palms slightly. Cover with a clean towel and let rest for 15 minutes.

   The resting period relaxes the gluten and makes the dough easier to roll. Do not skip this step or your torta will shrink back when you try to flatten it.
2. 2

   Divide and shape

   Divide the dough into four equal pieces. Roll each piece into a ball, then flatten with your palms. Using a rolling pin, roll each piece into a round about 8 inches across and one-quarter inch thick. The edges need not be perfect. This is peasant bread, not patisserie.

3. 3

   Heat the pan

   Place a large cast iron skillet or griddle over medium-high heat. Let it heat for at least 3 minutes. The pan must be properly hot before the dough touches it. To test, flick a few drops of water onto the surface. They should sizzle and evaporate immediately.

4. 4

   Cook the torta

   Place one dough round in the dry pan. No oil. Cook until the bottom develops dark spots and the surface begins to bubble and puff, about 3 minutes. Flip and cook the second side until charred in places and cooked through, another 2 to 3 minutes. The bread should sound hollow when tapped. Repeat with remaining dough rounds, keeping finished tortas wrapped in a clean towel to stay warm.

   The char marks are not a mistake. They are the point. Umbrian grandmothers have cooked torta al testo over fire for centuries. Those dark spots carry the flavor of the cooking.
5. 5

   Fill and serve

   While the torta is still warm, split it horizontally with a serrated knife, as you would a pita. Work carefully because steam will escape. Drape thin slices of prosciutto inside, allowing the warmth of the bread to soften the fat slightly. Close the torta and serve immediately. The prosciutto should not be cold against hot bread. It should be barely warmed, the fat just beginning to turn translucent at the edges.

Chef Tips

• •Traditional Umbrian lard gives the dough more tenderness than olive oil. If you can find good quality lard, use two tablespoons in place of the oil. The flavor is more authentic, though modern sensibilities often prefer the olive oil.
• •The prosciutto should be sliced thin enough to read a newspaper through. Thick slices do not warm properly and fight the bread instead of melting into it.
• •In Umbria, torta al testo is also filled with sautéed bitter greens, crumbled sausage, or soft stracchino cheese. The bread itself is the constant. What goes inside changes with the season and the pantry.
• •A proper testo is made of cast iron or terracotta and is flat with low sides. A cast iron skillet or griddle is the best American substitute. Nonstick pans do not char properly.

Advance Preparation

• •The dough can be made up to 4 hours ahead and refrigerated, wrapped tightly. Bring to room temperature before rolling.
• •Torta al testo is best eaten within an hour of cooking. It does not store well. The outside hardens and the inside dries. Make only what you will eat immediately.

Frequently Asked Questions

Nutrition Information

1 serving (about 170g)