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1
Dissolve the yeast in 1/4 cup warm water in a small bowl; let it sit for several minutes, until it starts to bubble.
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2
Put the flour and salt in the bowl of the food processor, and pulse for a few seconds to blend.
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3
Combine the dissolved yeast with a cup of warm water.
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4
With the processor running, pour all the liquid into the flour.
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5
Process until the dough clumps on the blade and cleans the sides of the bowl, about 20 seconds.
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6
Process another 20 seconds, for a total of about 40 seconds.
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7
(If the dough does not gather on the blade or process easily, it is too wet or dry.
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8
Feel the dough, then work in more flour or warm water, in small amounts.)
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9
Turn the dough out on a lightly floured surface, and knead for a minute into a smooth round.
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10
Put it in a large, oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
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11
Put a rack in the bottom third of the oven, and heat it to 450.
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12
Deflate the risen dough, and cut it in half.
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13
Flatten each piece into a round, about 9 inches in diameter, and lay each in a cast-iron skillet.
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14
Press and stretch the dough to fill the entire bottom of the pan, then dimple the top all over with your fingertips.
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15
(If you only have one suitable skillet, put one piece of dough back in the oiled bowl and let it rise again, covered, while you shape and bake the first torta.
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16
When the skillet is empty, deflate the second piece of dough, shape it, and bake it.)
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17
Bake the breads about 15 minutes, until light brown on top.
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18
Turn them out to cool on a wire rack.
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19
Another option is to cook it on top of the stove in the skillet over medium heat, flipping it several times until done, about 10 to 15 minutes.
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20
To fill the torte: Slice off the top half of each with a long serrated knife, and cover the bottom with slices of prosciutto, grated cheese, sauteed greens, or a combination of these.
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21
Replace the tops of the torte, set them on a baking sheet, and return to the oven.
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22
Bake another 10 minutes or so, until the torte are golden and the fillings hot.
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23
(If you like, lift the top of the torta and scatter salad greens on the hot fillings, then cover.)
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24
Slice the torte into pieces or wedges and serve.
