Flat Breads From The Mountains (Tigelle Montanare)

Directions

1. Mix the yeast with a 1/4 c. of hot water and set aside for 5 min.
2. Mound the flour in the center of the work space and make a well in the center. Add in the extra virgin olive oil, the wine, the yolks, salt, and the yeast and water mix and proceed as for making pasta. When the dough has started to come together as a ball, knead for about 10 min to create a smooth dough. Cover and set in a hot, dry place for 1 hour.
3. Roll the dough out to create a cylinder 3 inches in diameter. Rip off small pcs by hand (don't use a knife, as it will impede proper rising) and roll each piece out to create a relatively flat disk. Set aside to rise for 30 min.
4. Heat the tile molds in the oven at 425 degrees for 30 min. Remove the tile molds and pat the risen pcs of dough onto the mold and replace in the oven to cook for 3 to 4 min. Remove and continue process till dough is all cooked.
5. Eat them as they come out of the oven, spread with squaquerone or possibly stracchino.
6. This recipe yields 25 tigelle.
7. Yield: 25 tigelle