Tigelle Or Crescentine

• 300 g. white wheat flour
• water
• salt
• 50 g. rendered lard (strutto in Italian)
• 70 g. un-rendered lard (lardo in Italian)
• garlic
• rosmary
• Parmesan cheese
• optional salami and soft cheese

1. Mix the yeast with a half glass of warm water and set aside for 5 minutes.
2. Mound the flour in the center of the work space and make a well in the center. Add the lard (strutto) and the yeast and water mixture in the centre. Add salt and mix as long as you obtain an homogeneous and dense mixture. Cover and set in a warm, dry place for 1 hour.
3. Roll the dough out to 3 mm-thickness. Cut small flat disks by a glass (8 to 10 cm of diameter). Set aside to rise for 30 minutes.
4. Heat the special griddle and cook the circles on it. Remove and continue process until dough is all cooked. Eat them hot off the griddle.
5. The traditional way to eat tigelle is to cut them in half and stuffing them with a filling prepared by mixing lard (lardo), finely chopped rosemary and garlic and topping it with grated parmesan. The filling melts on the warm bread and the result is delicious.
6. Other popular stuffings for tigelle include all kind of salami (prosciutto, salame, mortadella), soft cheeses (stracchino or squaquerone) and even Nutella as dessert.

white wheat flour, water, salt, lard, lard, garlic, rosmary, parmesan cheese, soft cheese

Taken from www.epicurious.com/recipes/member/views/tigelle-or-crescentine-50015589 (may not work)