Time: 1 ora
Difficulty: Facile

A picnic meal, or an aperitif or a buffet?
Here is the best idea, these gluten-free, lactose-free and very easy to make tigelle.
Characteristics: some call them crescentine and some tigelle, but they are always... a type of flat bread typical of some areas of Emilia Romagna.
historical notes: the tigelle take their name from the terracotta discs used once for their cooking. The term, in fact, probably comes from the Latin verb "tegere", or to cover. These terracotta discs were made of refractory material (earth, clay, clay, river stone dust) and used precisely as the lid of the tigelle during cooking.
notes: this bakery is part of the gastronomic heritage of Emilia and convivial street food, to be eaten immediately after cooking still hot, simple or with the most varied fillings of meats and cheeses.

Ingredients for 1 kg of dough:
430 g Special Bread and Pizza Molino dalla Giovanna without lactose
70 g fine buckwheat flour
160 g water at room temperature
180 g lactose-free milk <0.01%
30 g granulated sugar
18 g fresh yeast
60 g corn seed oil
40 g lard
8 g of salt
Gluten-free rice and corn flour

Proceeding
In a bowl dissolve the yeast with the dose of water and sugar and set aside.  
in a mixer or bowl, gradually incorporate the liquid in the mix and the buckwheat flour that you have previously mixed.
Work the dough with energy then combine the oil and milk until completely absorbed into the dough making it smooth and homogeneous.
At this point add the lard and salt.
Roll out the dough on the floured paino, with a rolling pin work it up to the thickness of 1.2 cm, with a circular dough cup with a diameter of about 8 cm form diskettes and place to rise in a baking sheet lined with baking paper for about 40 minutes.
Heat a smooth plate or a non-stick pan over low heat, cook the tigelle 3 minutes per side and check after the first cooking if they are cooked inside.
Put some bread in a basket and serve still hot.