Photograph of the finished Tigelle

Italy · Bánh nướng khuôn tròn Tigelle

Tigelle

1 hr 40 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Fresh milk Fresh milk 480 ml
  • Photograph of Salt Salt 24 g
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 320 g
  • Photograph of Pecorino cheese Pecorino cheese 200 g
  • Photograph of Parsley Parsley 80 g

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.

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