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Tigella and pancake maker Use instructions
TIGELLE
Ingredients for about 22 tigelle
Flour 500 gr
Lard 80 grams
1 teaspoon salt
Brewer’s yeast 25 gr
Warm water about 200 grams
1 teaspoon sugar
Lard to grease
Add the Yeast into warm water and allow to bloom.
Combine the Flour, Lard, Sugar, and Salt in the bowl of a stand mixer fitted with the hook
attachment. Add the Water with the bloomed yeast and knead in the mixer until dough is
formed. Turn out onto a Floured work surface and knead by hand for 10 minutes, moistening
your hands while you knead if the dough is not smooth enough. Place in a bowl, and store
covered in a warm place for 1 hour to rise.
To cook the Tigelle, place dough on a floured work surface and punch the dough down and
roll out to 3mm thickness. Cut out into 10 cm rounds.
Heat Tigelle Maker. Spray with nonstick cooking spray and cook for 3 to 4 minutes per side,
covering the pan after they are flip to allow them to cook through. Remove and serve.
