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.