Crescentine (pan-cooked flatbread)

When I looked into tigelle I found out that this was actually the name of the traditional terracotta press they were made in; the bread is called crescentina or crescenza. That said, most people know them as tigelle. They are easy to make at home without a modern tigella iron as the yeasted dough can be cooked in a non-stick pan.

Unbalanced

% Daily Values based on a 2,000 calorie diet