• In a bowl, also the one in the planetary mixer, mix the flour with yeast and sugar.
• Add the cold sparkling water and knead for a couple of minutes, then add the milk, lard or olive oil, and salt.
• Knead the dough for about 5-6 minutes until smooth and homogeneous. Then move it to a floured work surface.
• Form the dough into a classic ball and let it rest for about an hour, covering it with a clean kitchen towel.
• Now, tear off pieces of the dough with your hands, never using a knife. Each piece must be the same weight. With 1/2 kg of flour you get 30 mini tigelle of 30 g each, or 15 tigelle of 50g perfect for an appetizer/appetizer for 6 people. Let them rest for 30 minutes under a tea towel.
• Then, lightly flatten the dough balls, forming rounds that should rest for 30 minutes covered by a kitchen towel.
• Lightly grease the tigelle pan with olive oil, heat the mold on the stove on both sides, place pieces of dough in the mold, close the mold on itself, and cook on medium-low flame for about 3 minutes per side. If you don't have a mold, shape the tigelle into round shapes using a round cookie cutter or pastry cup (about 10 cm in diameter) and bake in a preheated oven at 180C (356F) degrees, for about 15-20 minutes, turning them halfway through baking.
• Serve tigelle with cold cuts, cheeses, Modenese pesto, pickles, and vegetables. It also goes well with Nutella and jam.

Tips

• With 1/2 kg of flour you get 30 mini tigelle of 30 g each, or 15 tigelle of 50g perfect for an appetizer/appetizer for 6 people.
• Store tigelle out of the refrigerator for a few days.
• You can freeze tigelle after baking. Place them on the hot plate straight from the freezer to reheat them. Do not let them thaw out of the freezer to room temperature, or they will get a little mushy.