A distant English Muffin cousin, Tigelle are delicious as a light and fluffy sandwich bread.
No need to use the oven, a simple cast iron pan will work very well for this light bread.
Roll the dough, 5cm thick and use a cookie cutter for consistency.
Ideal for sandwiches, or simply toasted for a light breakfast. Normally filled with cold cuts, salami and cheese, you can include anything you like.

500 Gr. 00 Typo Flour – All purpose flour will also work well
150 Gr. lukewarm Milk. (Microwave for 60 seconds at low)
150 Gr. lukewarm Water (Microwave for 60 seconds at low)
5 Gr. Dry Yeast
5 Gr. Sea Salt
25 Gr. Olive Oil (this will help the Tigelle to brown and become crispy)

In a bowl of a stand mixer, stir the dry yeast and pour the milk and water. Let the mixture stand for 10 minutes. After 10 minutes, stir in the flour, the olive oil and the salt.
Mix at medium speed for 7-8 minutes. The dough will be light and fluffy and a little tacky to the touch.
Let the dough rest for 1 hour.
Cover a baking tray with parchment paper.
After an hour, roll the dough to about 5 cm thick. Using a 6 – 8 cm cookie cutter, the recipe should yield about 15-18 tigelle.
Place the tigelle on the parchment paper and let it rest for about 45 minutes.
Using a non-stick frying pan – Cast iron works best – Heat the pan to medium hot.
Place 5 – 6 tigelle in the pan and cook for about 3-4 minutes on one side.
Flip them over and cook for a further 3-4 minutes. They should be brown,
but not burned.
Leave them to cool for 10 minutes and indulge.
We freeze the leftovers, cut them in half and toast them for breakfast.

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