Tigelle (Crescentine) Recipe

Bread
easy
12
40 minutes

PT40M

A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses to create a seriously good sandwich.

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500g of 00 flour, plus extra for dusting
150g of water, lukewarm
150g of milk, lukewarm
25g of extra virgin olive oil
5g of dried yeast
5g of fine sea salt
salami, for stuffing inside the breads
cheese, for stuffing inside the breads

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8cm round cutter

Combine the milk and water and stir in the yeast. Leave for 10 minutes to activate

Place the flour and salt in a mixing bowl. Add the oil, then stir in the milk mixture with a spoon. Once it starts to come together, tip out onto a floured surface and knead for 5 minutes until you have a nice smooth dough

Place the dough into an oiled bowl, cover with a damp cloth and leave somewhere warm to prove for 1 hour or until doubled in size

Tip the dough out onto a floured surface and roll out to 0.5cm thick. Use an 8cm cutter to cut the flour into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used

Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to prove for another hour

Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred

Slice open and stuff with an array of cured Italian meats or cheeses