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Tigelle Modenesi

This recipe guides you through making authentic Tigelle Modenesi, small, round, flat breads from Italy's Emilia-Romagna region. With simple ingredients, you'll activate yeast, knead a pliable dough, allow for two rises, and then quickly cook the discs on a special pan or griddle. The result is light, airy, and versatile bread, perfect for a variety of savory or sweet fillings.
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Course lunch/dinner
Cuisine british
Servings 6 people
Calories 1767 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Kitchen Scale for precise flour measurement
  • 1 Rolling Pin
  • 1 Tigelliera or Heavy-Bottomed Skillet/Griddle
  • 1 Dough Scraper (optional, but aids handling)

Ingredients
  

Main

  • 2 teaspoons of dry active yeast
  • 1 cup warm water some people prefer to use warm milk
  • 1 pinch of sugar
  • of flour
  • 3 1/4 cups flour
  • 2 tablespoons of olive oil
  • 2 teaspoons salt

Instructions
 

  • In a large mixing bowl, combine the warm water (or milk), dry active yeast, and a pinch of sugar. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  • Add the 3 1/4 cups of flour, 2 tablespoons of olive oil, and 2 teaspoons of salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
  • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky.
  • Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  • Gently punch down the risen dough to release the air. Divide the dough into small, equal portions (about 30-40g each) and roll them into smooth balls.
  • On a lightly floured surface, use a rolling pin to flatten each ball into a disc approximately 2-3 inches (5-7 cm) in diameter and about 1/4 inch (0.6 cm) thick.
  • Cover the shaped tigelle with a towel and let them rest for another 15-20 minutes while you prepare your cooking surface.
  • Preheat a tigelliera (traditional tigelle press) or a heavy-bottomed cast iron skillet or griddle over medium heat until it is hot. If using a skillet, lightly oil it.
  • Place the tigelle on the preheated cooking surface, ensuring not to overcrowd the pan. Cook for 2-4 minutes per side, or until golden brown, puffed, and cooked through.
  • Remove the cooked tigelle from the heat and serve them immediately, split open and filled with your desired savory or sweet accompaniments.

Notes

For a softer tigelle with added richness, consider using warm milk instead of water. Proper kneading is crucial; ensure the dough is smooth and elastic for optimal gluten development, leading to a tender yet structured crumb. Achieve the characteristic golden, slightly crispy exterior and soft interior by preheating your tigelliera or griddle thoroughly and cooking quickly without overcrowding the pan. Tigelle are best enjoyed immediately, traditionally split and filled with 'cunza' (lardo, rosemary, garlic), cured meats, soft cheeses, or even sweet spreads like Nutella.