Tigelle (Modenese Flatbread)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, dissolve the fresh yeast and sugar in the lukewarm water. Let it sit for about 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure your water is lukewarm, not hot, to activate the yeast properly.

2. 2

   In a large mixing bowl, combine the all-purpose flour and salt.

   Ca. 1 min.

3. 3

   Pour the yeast mixture and olive oil into the flour mixture.

   Ca. 1 min.

4. 4

   Mix with a wooden spoon or your hands until a shaggy dough forms.

   Ca. 2 min.

5. 5

   Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.

   Ca. 10 min.

6. 6

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1.5-2 hours, or until doubled in size.

   Ca. 2 t.

   Kokkens note: A turned-off oven with the light on can create a warm environment for rising.

7. 7

   Once risen, gently punch down the dough to release the air.

   Ca. 1 min.

8. 8

   Divide the dough into 16 equal pieces. Roll each piece into a small ball.

   Ca. 5 min.

   Kokkens note: Aim for pieces roughly the size of a golf ball.

9. 9

   Lightly flour a rolling pin and roll out each ball into a thin, round disc, about 7-8 cm (3 inches) in diameter.

   Ca. 5 min.

   Kokkens note: Keep them thin for the best texture.

10. 10

    Heat a tigelliera (a special cast iron pan for tigelle), a heavy-bottomed skillet, or a non-stick pan over medium heat.

    Ca. 3 min.

    Kokkens note: If using a regular pan, make sure it's hot enough that a drop of water sizzles instantly.

11. 11

    Cook the tigelle for 2-3 minutes per side, or until golden brown and puffed up.

    Ca. 10 min.

    Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

12. 12

    Serve immediately while warm.