Crescentine (pan-cooked flatbread)

When travelling in Italy last year, I asked my friend Laura who lives in Bologna what she thought was the most popular street food where she lived. “Tigelle, without a doubt,” she replied. “We eat them with a little prosciutto or cheese, and a glass of wine.”

Ingredients

• 250 gplain (all-purpose) flour, plus extra for dusting
• 3 g instant dried yeast
• 85 ml tepid water
• 50 ml tepid milk
• 3 tsp olive oil
• 1 tsp salt
• 12thin slices prosciutto or lardo
• 200 gbuffalo mozzarella or stracchino, sliced or 50 g shaved parmesan, to serve

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