Torta al Testo is a traditional Umbrian flatbread made with flour, water, olive oil, salt, and baking soda. It is cooked on a hot griddle called a testo, then sliced and served plain or filled with cured meats, cheese, or cooked greens.
Combine the flour, baking soda, and salt in a large mixing bowl.
Add the olive oil.
Gradually pour in the sparkling water while mixing until a soft dough forms.
Transfer the dough to a lightly floured work surface.
Cook the bread slowly enough for the center to cook before the exterior becomes too dark. Traditional Torta al Testo is cooked on a flat stone or cast-iron testo, but a heavy cast-iron skillet works well at home. The dough should remain soft and pliable rather than dry.
Knead for approximately 8 to 10 minutes, until smooth and elastic.
Cover the dough and let it rest for 20 minutes.
Divide the dough into two equal portions.
Roll each portion into a round approximately ½ inch thick.
Prick the surface all over with a fork to prevent large air bubbles.
Heat a cast-iron griddle or heavy skillet over low to medium-low heat.
Place one dough round on the hot griddle.
Cook for approximately 8 to 10 minutes, until the underside is golden and firm.
Turn the flatbread and cook the second side for another 8 to 10 minutes.
Repeat with the remaining dough.
Let the flatbreads cool for several minutes.
Cut into wedges and serve warm, or split them horizontally and fill as desired.
