Tigelle
Item 1 of 1
A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses to create a seriously good sandwich.
First published in 2019
Ingredients
Metric
Imperial
- 500g of 00 flour, plus extra for dusting
- 150g of water, lukewarm
- 150g of milk, lukewarm
- 25g of extra virgin olive oil
- 5g of dried yeast
- 5g of fine sea salt
- salami, for stuffing inside the breads
- cheese, for stuffing inside the breads
SAVE RECIPE
Equipment
- 8cm round cutter
Method
1
Combine the milk and water and stir in the yeast. Leave for 10 minutes to activate
2
Place the flour and salt in a mixing bowl. Add the oil, then stir in the milk mixture with a spoon. Once it starts to come together, tip out onto a floured surface and knead for 5 minutes until you have a nice smooth dough
3
Place the dough into an oiled bowl, cover with a damp cloth and leave somewhere warm to prove for 1 hour or until doubled in size
4
Tip the dough out onto a floured surface and roll out to 0.5cm thick. Use an 8cm cutter to cut the flour into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used
5
Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to prove for another hour
6
Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred
7
Slice open and stuff with an array of cured Italian meats or cheeses
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