Crescentine/Crescentina Modenese/Tigella

Crescentina/Crescente or Tigella, this Italian bread is known with all these names, this Italian flatbread is a small round shaped bread which belongs to Modena area of Emilia-Romagna, Northern Italy. Typically, crescentine is baked in between tiles called Tigelle, a latin word which means cover. Now the name Tigella came to the bread as they are baked in those designed tiles. In ancient times, after being wrapped with two chestnut or walnut leaves, the raw dough was covered with a round disk made of fired clay (the tigella) and then cooked in the wood fireplace. The disks, made out of high temperature resistant clay, were engraved to decorate the sides of the bread. The most common shape was the six spikes star. A disk was put on top of another alternating tigelle with raw dough and chestnut leaves which gave flavour to the “crescentina”. They were then cooked next to the fire in quite high piles. These tiny flabreads are made with flour, water, yeast and salt and eaten with any sorts of spread. Emilia-Romagna is known for its Balsamic vinegar, Parmigiano Reggiano, Prosciutto di Parma.

Coming to Crescentine, its sounds almost like english muffin apart from baking them in designed tiles aka Tigelle. However these cute small flatbreads can be cooked either in slightly non stick pan or in oven depends upon how you want yours. If you can get those specific designed tiles please do try this flatbreads. Since its a hard task for me to get those tiles, i cooked them through stove top.Am running a month of blogging marathon with A-Z International flatbreads, and am posting third post of this month's mega marathon with 'C'. Crescentine, this bread is made on the mountains around Modena hence they are eaten with cold meats and cheese. Either stuffed with meat and cheese or simply toasted, you can enjoy these flatbreads either for your breakfast to dinner. We had these breads for our breakfast with salted butter and jam. While kids enjoyed their crescentine with nutella. And finished the leftover crescentine with tapenade (black olive paste) for our snack, we just loved it.

Recipe Source: Here
3cups All purpose flour
1cup Milk
3tbsp Olive oil
1/2tbsp Instant yeast
1tsp Sugar
1tsp Salt

Take the flour, yeast, sugar, olive oil salt in a bowl, add the luke warm milk and need everything as a smooth dough.

Knead the dough well until the dough turns super soft and elastic. Transfer the dough to a greased bowl and cover it with a towel.

Keep the bowl in a warm place until the dough rise double in volume.

Now punch the dough and divide the dough into 10-12pieces, roll each ball as smooth ball and flatten the balls.

Transfer the shaped discs to a baking tray lined with a baking sheet and cover them, let them sit for 20 minutes.

Heat a pan or griddle, drop the crescentine and cook on both sides until the crust turns brown in colour

Remove them and let them cool before enjoying with your favourite spread.

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