- 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 tigelle
- cheese, for stuffing inside the tigelle
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 2 hours 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.