Best Easy Torta al Testo Recipe

In a large bowl, combine all-purpose flour, baking powder, and salt, mixing thoroughly to incorporate evenly.

Add water and olive oil, stir with a wooden spoon, then knead for 8–10 minutes until a smooth, elastic dough forms.

Cover and let the dough rest for 30 minutes at room temperature to relax gluten and facilitate rolling.

Divide the dough into 6 equal pieces; roll each piece into a round, ½-inch thick disc for uniform cooking.

Heat a griddle or heavy stone skillet over medium-high for 5 minutes; cook each flatbread for 4–5 minutes per side until golden and just cooked through, adjusting heat to prevent burning.

Split the finished torta in half horizontally while warm, and fill as desired with prosciutto and stracchino cheese, then serve immediately.