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Great homemade coffee with James Hoffmann.
Torta al testo is a simple Umbrian flatbread that can be an accompaniment to soups or stews, or, as Perugia home cook Silvia Buitoni showed us, the bread can be split and filled to make fantastic sandwiches. Though some versions of torta al testo are leavened with yeast, Buitoni used baking powder for a quick-and-easy dough that can be shaped and skillet-cooked after just a brief rest. We added a small measure of olive oil to her formula to give the bread a little suppleness and richness. The filling for our torta al testo is based on Buitoni’s, but instead of the foraged herbs and greens that she steamed then sautéed, we opted for broccoli rabe cooked simply in a covered pan with olive oil garlic, anchovies and pepper flakes. To be efficient, prep the filling ingredients while the dough is resting. This recipe calls for a 12-inch cast-iron skillet (the steady heat of cast iron excels at even browning and cooking the flatbreads), but you will need a lid when sautéing the rabe. If your skillet lacks one, use a lid from a similarly sized pot or simply set a baking sheet on top.
grams (2 cups) all-purpose flour, plus more for dusting
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