Umbrian Griddle-Baked Flat Bread Flat bread cooked on a dry skillet is reminiscent of some of the first unleavened breads. In Umbria this has evolved into torta sul testo or bread baked in earthenware. I use a dry electric skillet. If you have a stove top griddle, that will work well too. Torta sul testo is often served with a stuffing of bitter greens such as spinach or broccoli rape; or serve them warm without a stuffing, accompanied by Pecorino cheese, and oil cured olives for an antipasto.