My soft tigelle. Fragrant and melt-in-your-mouth, they are a regional specialty that is irresistible.

These are small milk-based flatbreads of Modenese tradition, cooked on the stove.

They are ideal flatbreads to enjoy filled with cold cuts, cheeses, savory creams, and sauces.
They are perfect for dinners with friends, one leads to another.
The preparation time seems long considering the need for the dough to rise, but today, I will give you some tips to make them as quickly as possible without the tigelliera.

Nowadays, the Tigelliera is used, a kind of aluminum or cast iron plate with round compartments to contain the tigelle. Alternatively, you can always cook them on a normal smooth plate or in a non-stick pan.

They are disarmingly simple, both regarding the necessary ingredients and their preparation.
We often eat them at home because they are one of my kids’ favorite foods, and when I make them, everyone is happy.
I’ve also specialized in their preservation, making a bit more, cooking them less, and then bagging and freezing them.
When they feel like eating them, they take them from the freezer and reheat them in the pan, first on one side and then on the other, and fill them with whatever they want.

We also use tigelle as a dessert stuffed with hazelnut cream, like Nutella.
They are still very much appreciated by both adults and kids.

You can fill them as you like or consume them during meals like regular bread.

To fill them, use a variety of cold cuts you like best and typical cheeses like squacquerone and culatello.

Difficulty: Very easy
Cost: Very cheap
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 25/30
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for My Soft Tigelle

500 g all-purpose flour
1/2 cup milk
1/2 cup water
1 packet dry yeast (or 3 grams of fresh yeast)
2 tablespoons olive oil
1 1/4 tsp salt
1 tsp sugar

Tools

Pan
Bowl
Parchment paper
Pastry board
Biscuit cutter
Rolling pin

Preparation of my soft tigelle

Mix the flour, dried yeast, and sugar in a bowl. Add two tablespoons of oil.
Add the lukewarm water and milk.
Mix until you get a firm dough that detaches from the sides of the bowl.
Take the dough and knead it by hand on the pastry board until smooth and homogenous.
Transfer the dough to a bowl, cover it with a damp cloth, and let it rise for about 3/4 hours in the oven turned off with the light on.
After the resting time.
Roll out the dough with a rolling pin (the dough should be about 1/5 inch thick).
Then cut out discs using a glass.
Cover the discs and let them rest again for 20/30 minutes.
In the meantime, heat the non-stick pan over high heat.
I used parchment paper, cutting two discs of the same size to avoid using fats and to keep the bottom clean as in the photo.
I placed the dough discs covered with another sheet of parchment paper.
Lower the heat and cover. A weight not too heavy as in the photo.
Cook for 5/7 minutes. Check that the discs become golden on both sides. At this point, remove them from the pan and serve them hot.
If you like, you can fill them to make them even tastier.
Cut them open and fill them with cold cuts, cheeses, or vegetables, or with Nutella.
Tip….. Tigelle are delicious served hot, so it’s preferable to serve them as they are ready.
However, to maintain an optimal temperature, it is preferable to put them in a basket inside a clean cloth.
In this way, the tigelle stay warm for a while, and you can enjoy them in all their goodness!
Enjoy your meal.