Umbrian Torta al Testo/Umbrian Flatbread

Umbria is a region of central Italy, and its the only region having neither a coastline nor a border with other countries. Wiki says that Umbria is known for its landscapes, traditions, history, culinary delights, artistic legacy and influence on culture.Umbrian cuisine have its origins from its Etruscan roots and they are simple, relying very heavily on the seasonal ingredients that can be found easily in their own soil. Hence their cuisine is highly prepared with mushrooms, wild asparagus and many other fresh vegetables including the highly prized truffles that grow throughout the region.Bread varieties change from region to region across Italy, but also vary greatly across a specific region. Umbrian cuisine is about good flavor, freshness, and simplicity. It’s rich soil provides its residents an unlimited number of amazing seasonal ingredients which are simply prepared to highlight the true flavor of each dish.Umbria is birthplace to the ancient art of butchery, and home to the treasured black truffle. Hence Umbrian cuisine is unique to the region, and authentic to it’s origins.

Umbrian bread varieties are numerous, but many are saltless which originated from the 16th century when the Pope imposed a salt tax on the people who refused to pay it. The only one bread which is widely enjoyed across the entire region of Umbria is torta al testo.This is a flatbread cooked on a griddle pan that resembles a piadina and is often stuffed with cured meats, sausages, or sauteed greens. Another bread that was traditionally served at Easter is a cheese bread, often called Torcoletti, ii is made with Pecorino cheese and is baked in a ring shape.Coming to my Umbrian flatbread, i have been googling for a flatbread which starts with alphabetic letter 'U' hence i landed to this recipe. Do you know, this flatbread is also named as Crescio, and this bread is one of the traditional Umbrian peasant foods. Earlier torta is unleavened and cooked on stone, then this bread is placed on hot coals in fireplace. Umbrian farmers turned this bread as leavened to conserve them for a long as this bread calls for time consuming and more work as they want to conserve their energy for working in fields. Umbrian homes use a cast iron place to prepare this bread through stove top. Am running this month's blogging marathon with A-Z International flatbreads and here comes 21st flatbread for the theme.

Recipe Source: Here
2cups All purpose flour
1/2tsp Instant yeast
1 Egg
2tbsp Gtrated Parmesan
1tsp Salt
1tsp Sugar
1 tbsp Oive oil
Luke warm water

Take the flour, cheese, olive oil, sugar,salt, yeast and egg in a bowl. Add the luke warm water and knead everything well.

Turn the dough to a lightly floured surface and knead for about 10 minutes, if the dough is sticky, add some flour and knead until the dough is smooth and elastic.

Place the dough in a greased bowl,wrap it with a cling flim and leave in a warm place until the dough doubled in size for 2 hours.

Heat a cast iron skillet or a griddle to a medium heat. Do not grease it.

Transfer the dough to a floured surface, and stretch the dough with your hands until its turns as a thick disc.

Place the flattened dough on to the skillet and prick with a fork to prevent air bubbles.

If the dough is too soft, transfer it to the skillet first and then, with wet hands, stretch it  to cover the bottom of the skillet.

Cook slowly for about 30-40 minutes until the bread turns golden on both sides, dont forget to turn the bread atleast for 3 to 4 times.

Cut into wedges and keep it in a cotton tea towel until ready to serve.

Fill the wedges with your favourite meats or cheese and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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