1kg. type“0″ flour 1tablespoonvegetable oil ½cupmilk 1glass of water
1cubeof yeast Salt(to taste) Apinch of chopped rosemary(optional)
Preparation of Tigelle:
Dissolve the yeast inhalf a glass ofwater, add it to the flour along with the other ingredients andkneadwell to obtaina soft dough.
Let the dough restfor at least twohours, coveredwith a cloth.
Roll out the doughto the thicknessof around one centimeter, cuttingdiscs(with a glass orwith the appropriate toolfortigelle).
Allow to stand forabout another hourbefore cooking.
Heat thetigelliera iron on bothsides, place the doughinthemolds, close and check on the cooking after 6/7 minutes, turning over the iron from time to time. Accompany the tigellewith various types of cold cuts or spread them inside with lard.