Tigelle
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 40mins
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- Serves
- 8
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- Calories
- 266
Tigelle are round, airy flatbreads and are a popular street food in Emilia-Romagna in Italy. As soon as they are cooked, split them open and fill with your favourite selection of cured meats and cheeses.
recipe updated Apr 2, 2025
Ingredients
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- Water
- 150 g
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- Whole milk
- 160 g
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- Dried yeast
- 5 g
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- Italian 00 flour
- 500 g
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- Fine sea salt
- 10 g
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- Extra virgin olive oil
- 2 tablespoons
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- All purpose flour
- as needed
Tools
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Stove
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Chef Patissier XL
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Baking tray - large
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Frying pan - large
Step preview
- Add the ingredients into the warming bowl and mix to combine
- Let rest – 10 minutes
- Fit the Dough Tool
- Add the next ingredients into the warming bowl
- Knead until smooth and elastic - 5 minutes, speed 1
- Remove the Dough Tool
- Shape the dough into a ball and place back in the warming bowl, fit the splashguard
- Prove – 1 hour, heat setting 2, speed off
- Place the dough on a lightly floured work surface
- Using a rolling pin, roll out the dough until 0.5cm thick
- Using a 10cm round cutter, cut out circles
- Re-roll the remaining dough and cut out more circles, until you have 16
- Lightly flour two large baking trays and place eight circles, spaces apart, on each tray
- Cover the trays with plastic wrap or damp tea towel
- Prove in a warm place – 1 hour
- Pre-heat a large non-stick frying pan – medium-high heat
- Working in batches, place the tigelle in the dry pan
- Cook – 4 minutes, medium-high heat
- Flip over and cook until puffy with brown spots – 4 minutes, medium-high heat
- Serve