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Torta al testo - Speciality from Umbria
Source: https://www.meranermuehle.it/rcp_recipe/torta-al-testo-speciality-from-umbria
Baking/cooking time
20 Minutes
Rest time
![](https://www.meranermuehle.it/bundles/fourtwosixthememodifications/asset/icons/restTimeIcon.png?16956205563413)
30 Minutes
Difficulty
easy
Ingredients
500 | g | Mix for pizza, bread & focaccia glutenfree |
315 | g | Sparkling water |
30 | g | Olive oil |
10 | g | Fresh yeast |
10 | g | Salt |
q.s. | Rice flour bio glutenfree |
Preparation
- Dissolve the fresh yeast in the water and mix with all the ingredients until smooth.
- Divide the dough into two parts and roll it out to about 1 cm on a floured work surface using a rolling pin. Cover and leave to rest for about 30 minutes.
- Pierce with a fork and cook in a cast iron or non-stick pan for a few minutes on both sides (about 20 minutes).
n collaboration with @io_speriamo_che_celiacavo
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