Add the yeast to the water and dissolve, if using dry active yeast follow instructions for that yeast type
Add flour and salt into mixing bowl
Gradually add the water with the dissolved yeast while the mixer is on a slow speed
Add olive oil
Let the mixer knead the dough for about 5 mins on a low speed
After 5-7 mins cover the bowl of dough with a damp cloth and allow to prove for 1 hour or until doubled in size
After it has proved and doubled in size
Empty the dough onto a floured work surface and divide into 4 pieces, each piece should be around 300-320g
Heat a heavy bottom frying pan or better still a cast iron pan on your stove
Gently form each piece into a ball and let them rest again on the work surface for around 10 mins to let eh dough relax
With a rolling pin roll a ball into a round, about 1cm thick and approx 25cm diameter
Place the round into your DRY frying pan, no oil is used and let cook on medium-high heat, the bread will start to form bubbles on the upper side, keep an eye on it and check the bottom after a minute or 2 then when you see brown spots flip it over to cook the other side
Let it cook for another couple of minutes and flip it over again, the bread should have risen slightly with bubbles and should sound hollow when tapped, then take it off and cool on a rack
Repeat the process for the other balls of dough
The torta al testo is best eaten hot, in Umbria it is sliced open then filled with a viatiety of fillings.