Recipes

Tigelle

Flat bread typical of Emilia

• 340 g wheat flour

• 160 g whole wheat flour

• 250 g water (or milk, if you prefer them slightly gummier)

• 80 g extra virgin olive oil

• 1 teaspoon of fine salt

• a pinch of sodium bicarbonate (or 2 - 3 g fresh yeast)

Pour the water (or the milk) into a bowl, add the salt and mix. Add the extra virgin olive oil and mix again. Mix the two kinds of flour inside another bowl. Pour a bit of the flour mixture into the water (or milk), add the sodium bicarbonate (or the yeast) and mix with a big spoon. Add the rest of the flour, little by little, and mix gently for a few minutes, using your hands when the dough becomes too thick to use the spoon. At this point pour a bit of flour on a surface (e.g. kitchen table) and place the dough on top of it. Work the dough for 15 - 20 min using your hands. When the dough is smooth, make it into a ball shape and place it inside a container with the lid. Let the dough rest for at least 8 - 10 hours. Once in a while (e.g. two - three times during the resting time) work the dough briefly with your hands, so it releases the air.

After the resting time, make the dough into small balls of 30 - 40 g each. Make the balls flat using your hands, then crop them into small disks with the help of a water glass turned upside down.

The Tigelle need to be cooked on special metal or clay surfaces, which heat the dough both from the top and from the bottom. To imitate this, place a few Tigelle (e.g. 4 - 6) on a pan and cover with a lid. Cook on medium heat for around 4 min, then flip Tigelle and cook them on the other side for the same amount of time. You need to regulate the heating and the cooking time according to your stove, so Tigelle cook slowly inside and become golden/brown on the outside.

For additional tips during the preparation of the dough take a look at the pictures and videos under the recipe Pizza ai grani antichi​​​​​​​.

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P.S. If you use a too strong heat, you might end up with Tigelle that are raw inside and black outside.