Traditional Umbrian Torta al Testo

Instructions

1. 1
   In a large deep mixing bowl, sift the flour and whisk it thoroughly with the fine salt and baking soda.
2. 2
   Make a well in the center of the dry ingredients and gradually pour in the extra virgin olive oil along with the lukewarm water.
3. 3
   Using your hands, begin bringing the flour inward from the walls of the bowl until a cohesive dough forms and pulls away cleanly from the sides.
4. 4
   Transfer the shaggy dough onto a clean workspace and knead vigorously for 8 to 10 minutes until it develops a smooth, soft, elastic texture that no longer sticks to your hands. Shape into a neat ball, cover with a clean kitchen towel, and let it rest at room temperature for 15 minutes to relax the gluten.
5. 5
   Divide the rested dough into 3 or 4 equal portions. On a lightly floured surface, use a rolling pin to roll each portion into a round disc roughly 1 centimeter thick.
6. 6
   Preheat a heavy-bottomed cast-iron skillet, flat griddle, or comal (our homemade version of the traditional 'testo') over medium-high heat. Do not add any oil or grease to the pan.
7. 7
   Right before placing your first dough disc onto the hot skillet, dock it aggressively on both sides using the tines of a fork.
8. 8
   Lower the stove heat slightly to medium and slide the docked dough into the dry skillet. Cook for 5 to 7 minutes per side. As it bakes, prick any large air bubbles that try to form with your fork. You want to see those gorgeous dark, toasted spots develop, matching Torta al Testo.jpg perfectly.
9. 9
   Remove the cooked flatbread from the pan and wrap it immediately in a clean cloth to trap the steam and keep it soft while you cook the remaining discs.
10. 10
    Serve warm, beautifully stacked inside a woven wicker basket. To enjoy it like a true Umbrian, slice into triangles, split horizontally open, and pack generously with your favorite fillings.