The name Torta al Testo comes from the fact that, traditionally, this bread is cooked on a hot disc of clay or metal – al testo – over the open fire, as I don’t have that I use a skillet on a normal cooker. It has everything a good sandwich needs, amazing bread and a tasty filling. —Meike Peters | eat in my kitchen
1 1/2 teaspoons
mozzarella, cut into cubes
salt and pepper
In This Recipe
Mix all the ingredients for the dough with the hooks of your mixer. Add some more flour if the mixture is too sticky. After 5 minutes continue mixing with your hands for a couple minutes.
Put the dough back into the bowl, cover it with a tea towel and let it rise in a warm place or the warm oven (35°C / 95°F, top/ bottom heat, no fan) for 40 minutes.
Divide the dough into 6 pieces. On a well floured working surface, roll each one out into a flat disc. Leave the discs on the floured surface, cover with a tea towel and let them rise for another 20 minutes.
Heat a large skillet on highest temperature (no oil!). Cook the bread on one side for 1 – 1 1/2 minutes, turn and cook on the other side for another minute, at that point it will start to rise rapidly. You might have to cook it for a few seconds more or less – but keep an eye on it so as not to burn it.
Take the bread out and let it cool for a minute.
Cut your flatbread in half and fill with the mozzarella and rucola. Mix the oil, vinegar, salt and pepper and drizzle on top, close your Torta al Testo.