Tigelle

Method

1. 1 Knead the flour with yeast, warm milk, lard, and salt for 12 minutes, then let it rise for 2 hours.
2. 2 The milk in the flour is what makes tigelle unique; flour with only water results in a dry and hard cake.
3. 3 Roll out the dough to a thickness of 8 mm, then cut it into 8 cm round discs and let it rise for a second time for 20 minutes.
4. 4 Heat a thick-walled cast iron skillet or tigel until it is moderately hot, not very hot.
5. 5 Grill each side for 4 minutes over low heat; high heat will burn one side while leaving batter in the middle.
6. 6 Slice the bread horizontally while it's still hot, then add prosciutto, Pecorino cheese, and parsley.

With an appliance

• Oven 1 hr 30 min

  Replace step 5: spray both sides with tigel, bake on the middle rack at 200 degrees for 10 minutes and flip after 5 minutes; the batch of cakes will be evenly cooked, no need to monitor the cast iron pan, but it will lack the deep brown spot.