Drive away with green broad beans and ricotta
starters from Italy
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Tigelle yogurt are an alternative version to traditional Modena. They do not contain fats and preparation times are greatly reduced compared to the original recipe: in fact the dough is made from flour, water and yogurt and leavens directly in the pan.
Pour the yogurt in a bowl and mix with the salt and the oil. Add flour and baking powder using a sieve and mix well.
Combine also the water and start working the dough when it has assumed a more compact consistence, transfer it on a board and continue kneading, to obtain a smooth and homogeneous dough.
Cover it with a clean cloth and let stand for 15 minutes.
Then divide the dough into two parts and a stenderne with a rolling pin, using a little 'flour, forming a layer of about half a centimeter.
Forming of the discs with a glass or a coppapasta from 8 cm in diameter and put them aside.
Once formed all tigelle, heat a nonstick pan.
Cook them on low heat for a few minutes on both sides, with the lid on. Let them cool, cut them in half and farcirle to taste.