Mix flour, baking soda, salt, water and oil in a bowl with a spoon and transfer the mixture obtained to a work surface. Knead the dough until it becomes smooth and homogeneous; Transfer it to a bowl, cover it with plastic wrap and let it rest for 30 minutes. After the resting time, with the help of a tarot, divide the dough into two parts and roll out each of them with a rolling pin until you get a disc with a diameter of about 20/25 cm. Heat the appropriate pan or, if you don’t have it, a non-stick pan. Cook the disc of dough for a few minutes on one side and then turn it over and cook it on the other side as well. Repeat the steps for the second disc of dough. Once both discs of the torta al testo are cooked, spread the first disc with the Dolce Igor Gorgonzola. Then place the slices of raw ham and rocket. Cover with the other disc of torta al testo, cut into triangles and serve immediately. Enjoy your meal!

500 g Flour
250 g Water
150 g Prosciutto
150 g Gorgonzola Dolce Igor
40 g Rocket
20 g Extra Virgin Olive
Oil1 teaspoon of baking soda
2 teaspoons fine salt