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TORTA AL TESTO (UMBRIAN FLATBREAD) WITH VEGETABLES

TORTA AL TESTO (UMBRIAN FLATBREAD) WITH VEGETABLES • 500 g soft flour • 500 ml sparkling water • Salt • 400 g chicory • 10 g extra virgin olive oil • 1 clove garlic Put the flour on a flat surface, add salt, oil and water. Knead for several minutes until the dough is smooth and even. Let the dough rest for several minutes under a tea towel. Roll it out with a wooden rolling pin to make a disk about 2 cm thick. Place the flatbread on a very hot “testo” (cast-iron griddle) or non-stick pan and cook till it’s evenly golden brown and crispy. With a fork, make pricks across the entire surface of the flatbread. Wash the chicory thoroughly. Sauté the garlic clove in oil. Add the chicory and sweat thoroughly. Carefully cut the flatbread horizontally with a serrated knife to make two layers. Spread the chicory evenly on the base and put the top back on. Cut into wedges and serve.