Impasto delle Tigelle (Modenese Flatbread Dough) Recipe Guide
Impasto delle Tigelle (Modenese Flatbread Dough)
Equipment
- Equipment Needed
- Large mixing bowl
- Tigelle iron or nonstick skillet
- Rolling Pin
- Clean kitchen towel
- Measuring cups and spoons
Ingredients
- Ingredients
- 500 g 4 cups all-purpose flour
- 25 g 2 tbsp lard or unsalted butter (substitute with olive oil for vegetarian/vegan options)
- 1 tsp salt
- 1 tsp sugar
- 7 g 1 packet dry yeast
- 250 ml 1 cup warm milk (or plant-based milk for vegan diets)
- Optional: 2 tbsp grated Parmigiano Reggiano for flavor
Instructions
- Step-by-Step Instructions
- Activate Yeast
- Dissolve the yeast and sugar in warm milk. Let it rest for 5-10 minutes until frothy.
- Mix the Dough
- In a large mixing bowl, combine flour and salt. Add lard (or butter/olive oil) and rub it into the flour until crumbly. Pour in the activated yeast mixture and knead until a smooth, elastic dough forms.
- First Rise
- Cover the dough with a kitchen towel and let it rise in a warm place for about an hour or until it doubles in size.
- Shape the Tigelle
- Once risen, punch down the dough and roll it out on a floured surface to about 1 cm (½ inch) thickness. Use a round cutter (8–10 cm diameter) to cut out circles.
- Cook the Tigelle
- Preheat the tigelle iron or skillet over medium heat. Place the dough circles onto the iron/skillet and cook for 2-3 minutes on each side until golden and slightly puffed.
- Serve
- Serve warm, sliced open, and stuffed with fillings like prosciutto, stracchino cheese, or pesto.
- Tips & Variations
- Vegan Option: Replace lard with olive oil and use plant-based milk.
- Cheesy Twist: Add grated cheese to the dough for extra flavor.
- Gluten-Free: Use a gluten-free flour blend and adjust liquid amounts as needed.
- Herb Infusion: Add chopped rosemary or oregano to the dough for a fragrant twist.
Tigelle, also known as crescentine, hail from the Emilia-Romagna region of Italy, specifically Modena. These small, round flatbreads are traditionally cooked in terracotta molds or modern tigelle irons, making them a beloved staple for pairing with salumi, cheeses, and spreads. Let me show you how I make this delightful flatbread dough, drawing from my own personal experience to ensure your success.
Notes on What to Expect
Tigelle should be soft, slightly chewy, and golden-brown with a crisp exterior. Their flavor is subtle, making them a perfect base for savory or sweet fillings.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 5 minutes per batch
- Time to Stand: 1 hour (for dough to rise)
- Total Time: 1 hour 25 minutes
- Ease of Cooking: Beginner-friendly
- Servings: Makes 12 tigelle
- Calories: ~150 kcal per piece
- Cost of Ingredients: Budget-friendly (~$5 total)
- Cuisine: Italian (Modenese)
- Course: Bread/Appetizer
Ingredients
- 500g (4 cups) all-purpose flour
- 25g (2 tbsp) lard or unsalted butter (substitute with olive oil for vegetarian/vegan options)
- 1 tsp salt
- 1 tsp sugar
- 7g (1 packet) dry yeast
- 250ml (1 cup) warm milk (or plant-based milk for vegan diets)
- Optional: 2 tbsp grated Parmigiano Reggiano (for flavor)
- > Go get the must-have equipment and ingredients for making a Savory #Impasto delle Tigelle now.
Equipment Needed
- Large mixing bowl
- Tigelle iron or nonstick skillet
- Rolling pin
- Clean kitchen towel
- Measuring cups and spoons
- > Go get the must-have equipment and ingredients for making a Savory #Impasto delle Tigelle now.
Step-by-Step Instructions
- Activate Yeast
Dissolve the yeast and sugar in warm milk. Let it rest for 5-10 minutes until frothy. - Mix the Dough
In a large mixing bowl, combine flour and salt. Add lard (or butter/olive oil) and rub it into the flour until crumbly. Pour in the activated yeast mixture and knead until a smooth, elastic dough forms. - First Rise
Cover the dough with a kitchen towel and let it rise in a warm place for about an hour or until it doubles in size. - Shape the Tigelle
Once risen, punch down the dough and roll it out on a floured surface to about 1 cm (½ inch) thickness. Use a round cutter (8–10 cm diameter) to cut out circles. - Cook the Tigelle
Preheat the tigelle iron or skillet over medium heat. Place the dough circles onto the iron/skillet and cook for 2-3 minutes on each side until golden and slightly puffed. - Serve
Serve warm, sliced open, and stuffed with fillings like prosciutto, stracchino cheese, or pesto.
Tips & Variations
- Vegan Option: Replace lard with olive oil and use plant-based milk.
- Cheesy Twist: Add grated cheese to the dough for extra flavor.
- Gluten-Free: Use a gluten-free flour blend and adjust liquid amounts as needed.
- Herb Infusion: Add chopped rosemary or oregano to the dough for a fragrant twist.
- > Go get the must-have equipment and ingredients for making a Savory #Impasto delle Tigelle now.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4g |
| Fat | 3g |
| Carbohydrates | 27g |
| Fiber | 1g |
I hope this guide has made creating Impasto delle Tigelle seem a little less daunting. Have you tried making tigelle before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment!
For further reading and inspiration, check resources like the traditional method outlined by Eataly or this step-by-step guide on Academia Barilla.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
