Modena Mini Flatbreads Recipe
This Modena Mini Flatbreads recipe creates soft, golden Modena mini flatbreads traditionally served with cured meats, cheeses, and spreads. Featured on Bonacini’s Italy and hosted by Michael Bonacini, these classic Italian flatbreads from Emilia-Romagna are perfect for sharing, stuffing, and enjoying as part of a rustic Italian meal.
The Inspiration
Tigelle, also known as crescentine, originate from the Emilia-Romagna region of northern Italy, particularly around the city of Modena. Historically, these small round flatbreads were cooked between terracotta discs over an open flame, which gave them their signature shape and texture.
On Bonacini’s Italy, Chef Michael Bonacini celebrates regional Italian specialties that highlight tradition and craftsmanship. Tigelle are a perfect example. The dough is enriched with lard, butter, and milk, creating a soft, slightly rich bread that cooks quickly and develops a lightly crisp exterior.
In Emilia-Romagna, tigelle are rarely served alone. Instead, they’re split open and filled with a variety of savory ingredients such as prosciutto, salami, Parmigiano-Reggiano, or creamy spreads like mortadella mousse. This communal style of eating reflects the heart of Italian hospitality—simple foods shared around the table with family and friends.
Ingredients
- 2 ¼ teaspoons (11 ml) dry active yeast
- 2 teaspoons (10 ml) sugar
- ½ cup (120 ml) lukewarm water
- 8 cups (1.9 L) flour, plus more if needed
- ¼ cup (60 ml) lard
- ¼ cup (60 ml) butter, room temperature
- ¾ cup (180 ml) milk, plus more if needed
- 2 teaspoons (10 ml) salt
- Cooking oil, for spraying
- Sliced cured meat, for serving
- Shaved Parmesan, for serving
- Mortadella Mousse (see recipe), for serving
Special Equipment
- Tigelle Press (optional)
Method
- In a small bowl, stir together the dry active yeast, sugar, and lukewarm water. Set aside to bloom for 5-10 minutes.
- Add flour to a stand mixer fitted with a hook, then create a well in the flour.
- To the well, add the lard, butter, milk, and salt.
- Turn the machine on low. Slowly add yeast mixture to bowl as machine mixes, adding extra flour or milk if dough starts getting too sticky or too dry. Continue mixing to form a dough, increasing speed as needed.
- When dough is supple and elastic, transfer to a lightly-floured work surface and form into a ball. Cover dough with dishcloth and set aside to rise for 1 ½ – 2 hours, until doubled.
- Roll dough out into a ½-inch (1.25 cm) thickness and then cut into 4-inch (10 cm) circles. Cover circles with dishcloth and let rise for another 30 minutes, until fluffy.
- Spray skillet or tigelle press with cooking oil and place over medium heat until hot.
- If using a press, place circles of dough into rounds of press so they sit evenly, then close lid. Keep press over heat for 4 minutes, then flip and cook other side for 4 minutes, checking to see if both sides are golden, and that the flatbreads (tigelle) are cooked through. If not, flip again and keep over heat, flipping as needed. If you are cooking in a skillet, weigh the top of the flatbreads down with a plate so they keep their form, and fry until both sides are golden brown, flipping as needed.
- Serve hot with a platter of sliced cured meat, shaved Parmesan, and Mortadella Mousse (see recipe).
- Buon appetito!
Serving Suggestions
Tigelle are best served warm and enjoyed as part of a relaxed, shareable Italian spread. Split the mini flatbreads open and fill them with thinly sliced cured meats like prosciutto, salami, or coppa, along with shaved Parmesan cheese for a savory bite. They are also traditionally paired with creamy spreads such as mortadella mousse, which melts slightly into the warm bread for an indulgent flavor. Arrange the tigelle on a large platter with charcuterie, cheeses, olives, and roasted vegetables to create a rustic Emilia-Romagna–style antipasto board. These mini flatbreads are perfect for casual gatherings, aperitivo hour, or as an appetizer before a larger Italian meal.
Final Thoughts
This Tigelle recipe celebrates the comforting simplicity of regional Italian breadmaking. With a soft interior and lightly crisp exterior, these Modena mini flatbreads are designed to be shared, filled, and enjoyed with friends and family.
Featured on Bonacini’s Italy and prepared by Chef Michael Bonacini, tigelle offer a taste of Emilia-Romagna’s rich culinary heritage. Whether served with cured meats, cheeses, or flavorful spreads, they transform a simple bread recipe into a memorable Italian dining experience.