Tigelle (Modenese Flatbread)
Tigelle are small, round Italian flatbreads traditionally from the Apennine Mountains in Emilia-Romagna. They are characterized by their soft, airy interior and slightly crisp exterior, perfect for filling with cured meats, cheeses, or spreads. This recipe makes a simple vegetarian version, ideal as a side or light meal.
An original recipe by Forkin
- Total time
- 2 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 337 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 gall-purpose flour
- 150 mlwater, lukewarm
- 10 gfresh yeast
- 2 tbspolive oil
- 5 gsalt
- 1 tspsugar
Equipment
tigelliera · rolling pin · wooden spoon · skillet · kitchen towel · small bowl · large mixing bowl · non-stick pan
The method
Step by step
- 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.
About 10 min
Cook’s note: Ensure your water is lukewarm, not hot, to activate the yeast properly.
- 2
In a large mixing bowl, combine the all-purpose flour and salt.
About 1 min
- 3
Pour the yeast mixture and olive oil into the flour mixture.
About 1 min
- 4
Mix with a wooden spoon or your hands until a shaggy dough forms.
About 2 min
- 5
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
About 10 min
- 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.
About 2 hr
Cook’s note: A turned-off oven with the light on can create a warm environment for rising.
- 7
Once risen, gently punch down the dough to release the air.
About 1 min
- 8
Divide the dough into 16 equal pieces. Roll each piece into a small ball.
About 5 min
Cook’s note: Aim for pieces roughly the size of a golf ball.
- 9
Lightly flour a rolling pin and roll out each ball into a thin, round disc, about 7-8 cm (3 inches) in diameter.
About 5 min
Cook’s note: Keep them thin for the best texture.
- 10
Heat a tigelliera (a special cast iron pan for tigelle), a heavy-bottomed skillet, or a non-stick pan over medium heat.
About 3 min
Cook’s note: If using a regular pan, make sure it's hot enough that a drop of water sizzles instantly.
- 11
Cook the tigelle for 2-3 minutes per side, or until golden brown and puffed up.
About 10 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 12
Serve immediately while warm.
Per serving
Nutrition
- Calories
- 336.9kcal
- Protein
- 7.5g
- Carbs
- 58g
- Fat
- 7.5g
- Fibre
- 2g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tigelle in an airtight container at room temperature.
Reheat in a dry pan over medium heat for a few minutes until warm and slightly crisp.
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