Yield: 16 Flatbreads
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!