Tigelle (also known as crescentine)

Aperitif fingerfood Italian cuisine family kitchen
Total: 2 hr 45 min. | Active: 45 min.
vegetarian

Tigelle (also known as crescentine) are delicious flatbreads that are typical of the culinary tradition of the Italian region of Emilia Romagna. They are small, round, fragrant breads that are baked in special terracotta pans. They open in the middle and can be filled with all kinds of delicious ingredients including mixed cold cuts and cheese. With their rustic flavour and culinary versatility, tigelle embody the essence of conviviality and tradition of the Emilia Romagna region.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 15 pieces

Dough
330 g white flour
¼ cube yeast (approx. 10 g), crumbled
1 tsp salt
25 g butter, cut into pieces
1 ¼ dl milk
¾ dl water

How it's done

Dough

Mix the flour, yeast and salt in a bowl. Add the butter, milk and water, mix together, knead to form a soft, smooth dough, cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Place the dough on a lightly floured work surface, roll out to a thickness of approx. 4 mm. Cut out circles using a circular cutter (8-10 cm in diameter), combine the remainder of the dough, roll out again, cut out until all the dough has been used.

To bake

Heat a wide, non-stick frying pan over a medium heat. Place 3 dough circles in the pan, cover with a sheet of baking paper, place a slightly smaller frying pan on top, cook for approx. 5 mins. Carefully remove the pan and the baking paper, turn the circles over, continue to cook for approx. 2 mins. Remove, wrap in a clean tea towel to keep warm. Repeat the process with the remaining circles of dough.

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