Tigelle Montanare (Flat Breads from the Mountains)

1. 1

   Mix the yeast with a 1/4 cup of warm water and set aside for 5 minutes.

2. 2

   Mound the flour in the center of the work space and make a well in the center.

3. 3

   Add the olive oil, the wine, the yolks, salt and the yeast and water mixture and proceed as for making pasta.

4. 4

   When the dough has started to come together as a ball, knead for about 10 minutes to form a smooth dough.

5. 5

   Cover and set in a warm, dry place for 1 hour.

6. 6

   Roll the dough out to form a cylinder 3 inches in diameter.

7. 7

   Rip off small pieces by hand (do not use a knife, as it will impede proper rising) and roll each piece out to form a relatively flat disk.

8. 8

   Set aside to rise for 30 minutes.

9. 9

   Heat the tile molds in the oven at 425 degrees F for 30 minutes.

10. 10

    Remove the tile molds and pat the risen pieces of dough onto the mold and replace in the oven to cook for 3 to 4 minutes.

11. 11

    Remove and continue process until dough is all cooked.

12. 12

    Eat them as they come out of the oven, spread with squaquerone or stracchino.

* Per serving · 4 servings · Values may vary.

No additional tips available.