The Umbrian text cake, also known as crescia, is very simple and quick to prepare and is cooked on a cast iron pan, formerly called panaro.
Nowadays, it is difficult to find such a pan, so it is cooked on cast iron pans or something similar to ensure good cooking; I cooked it on a pan for flatbreads, with a thickness that gives a really excellent cooking.
The recipe you see is the original one, although often something else is added to the dough; as often happens, recipes change depending on the area and how they are passed down in families.
A sort of flatbread that can be split in half and filled with ham, pecorino cheese, or whatever we like; it will still be delicious.
This recipe was initially recommended by a user who follows me on my page, but knowing the recipe, I then researched and gathered more information to make it the best way possible.
If you replicate the recipe, feel free to send me your photos; I will post them on my FB page under your name.
Approx. 972 Kcal per cake
- Difficulty: Easy
- Cost: Cheap
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 2 cakes
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Umbria
- Seasonality: All seasons
Ingredients for making Umbrian Text Cake
- 1 cup water
- 1 tsp salt
- 2 tbsps extra virgin olive oil
- 1 tbsps instant yeast for savory preparations (or baking soda)
- 4 cups all-purpose flour
Tools
- 1 Flatbread Pan cast iron skillet
Preparation of Umbrian Text Cake
In a bowl, put the water, salt, olive oil, and some of the flour, mix well, then add the baking soda or instant yeast for savory cakes, the remaining flour, and mix well until you get a well-worked dough.
Let it rest for about 40 minutes covered with a cloth; this rest will help the success of the recipe.
After the resting time, place the dough on a work surface, divide it in half and form a disc about ½ inch thick and 10 inches wide.
Meanwhile, place the cast iron skillet on the stove and heat it well; once it is well heated, lower the flame, place the dough disc on it, prick the surface with a fork, and cook for about 5 minutes on each side.
Once cooked, cook the second disc obtained from the other piece of dough and serve with cold cuts and cheeses, it will make a nice impression on the table.
