For those who follow me, you know that for quite some time I’ve embarked on the project of opening the doors of my kitchen and preparing live recipes on one of the most popular social channels of the moment! It’s a significant commitment, especially thinking of coming up with a recipe that can be quick, easy, and also good! I think proposing a regional dish like these modenese tigelle, and pairing them with one of the most renowned Neapolitan side dishes, the caprese salad, was a real stroke of genius! Obviously, I hope the people of Emilia won’t mind, as I chose to revisit this recipe by eliminating the lard and lightening the dough with extra virgin olive oil and Greek yogurt! For those who do not know them yet, tigelle, also known as crescentine, are a type of small flatbreads ideal for cutting in half and stuffing with cheeses, including spreadable ones, and cold cuts of your choice! When warm, they are so addictive, perfect to use instead of bread, or as finger food at a buffet and even for an informal aperitif with friends, accompanied by delicious sauces! For example, I served them with babaganoush, a typical Arab sauce, mainly composed of eggplant pulp, tahini, various aromas, and spices. Truly delightful!
Other bread and flatbreads recipes to prepare even last minute below:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 20 Hours
- Preparation time: 15 Minutes
- Portions: Approx 16
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, with no additional cost to you!
- 17 oz all-purpose flour
- 1/2 cup milk (at room temperature)
- 2 tsp instant yeast for savory preparations (or dried active yeast)
- 3 tbsps Greek yogurt
- 3 tbsps extra virgin olive oil (+ as needed to grease the skillet)
- 1 tsp salt
Tools
- 1 Mixing bowl
- 1 Hand whisk
- 1 Tea towel
- 1 Rolling pin
- 1 Skillet
- 1 Lid
- 1 Pastry cutter
Preparation
In a large mixing bowl, mix with a hand whisk the flour with the instant yeast for savory preparations, add the yogurt and mix (fig. 1).
Add the salt and continue mixing (fig. 2).
Then the oil and finally the milk in a stream. Start kneading, first in the bowl and then on a work surface (fig. 3).
You should obtain a smooth and homogeneous dough. Cover it with a tea towel and let it rest for 20′ (fig. 4).
Roll out the dough with the help of a rolling pin and cut your tigelle with the help of a pastry cutter or even a glass of diameter 4 inches (fig. 5).
Lightly grease a non-stick skillet, heat it well and distribute a few tigelle at a time (fig. 6).
Cover with a lid and cook on low flame for about 5′, without lifting the lid. Then turn them and continue cooking for another 4/5′ (fig. 7).
Serve them warm and fill them with whatever you desire.
I paired a caprese salad and an eggplant cream that was divine!
And there you have it… the revisited Modenese tigelle with yogurt dough are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 Modenese tigelle are best consumed immediately, as their fragrance and crispness are most appreciable when freshly cooked. However, if any are left over, store them as you would bread, inside well-sealed paper bags for 1-2 days.
