Whole Wheat Yogurt and Olive Tigelle are really very easy to make and, using instant yeast for savory cakes, also very quick. Not only can they be eaten as is, instead of bread, but since they puff up a bit when cooked, they can also be filled. Therefore, they are also ideal for preparing a buffet, for snacks, and as an accompaniment to dishes that require bread. If you don’t want to use olives, you can replace them with a mix of fresh herbs or various seeds, so add whatever you want and have fun preparing them. They’re also not bad with dried fruits. I prefer to use whole wheat flour because it is healthier, while processed flours are real toxins, rich only in gluten. You can replace it at most with type 2 flour.
If you like leavened goods, then don’t miss the upcoming recipes:
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 12 tigelle
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 cups whole wheat flour
- 1/2 cup whole yogurt
- 5 tbsps extra virgin olive oil
- 1.4 oz pitted green and black olives
- 1 packet instant yeast for savory preparations
- to taste salt
Tools
- 1 Flat griddle
- 1 Bowl
Preparation
Pour the whole wheat flour into a large bowl, along with the yeast, and mix with a fork.
Add the yogurt, extra virgin olive oil, and continue mixing until you get a sort of semi-soft dough.
At this point, add the pitted green and black olives and mix all the ingredients well. Turn the mixture over onto the work surface and knead for about 5 minutes. Finally, shape it into a ball with your hands, cover with the bowl leaving everything directly where it is, and let rest for about 1 hour.
After this time, take the dough, work it just a moment, and then take a piece at a time, as if you were shaping meatballs. Round each piece in the palm of your hands and then flatten it on the surface.
Place the griddle or a non-stick pan on the stove over medium heat and put the tigelle on top. As soon as they start to puff up, turn them over and do so for about 5-8 minutes, depending on the size you have chosen to give them.
As you cook them, put them on a tray covered with a cloth.
Serve our Whole Wheat Yogurt and Olive Tigelle, hot or at room temperature, but not before seasoning them with fresh rosemary and a drizzle of extra virgin olive oil (I also added some lavender flowers).
Tips and Storage
The whole wheat tigelle keep for about 3 days, but inside a paper bag for bread or in a tin box.
They can also be frozen both raw and cooked, so if you want to prepare plenty, you’ll have them ready when needed.
However, I recommend defrosting them in the refrigerator, as you do with all foods to avoid food poisoning.
If you don’t like olives, you can also leave them out or even add whatever you prefer.
