Instructions

Pour the milk and water into a small pan and heat until lukewarm. Pour into a large bowl and add the yeast and stir to dissolve. Add the oil and salt, stir and then add the flour and herbs.

Stir to mis and then turn out onto a board and then knead with your hands until smooth and elastic. About 10 minutes.

Return to the bowl, cover, and let rise 2 hours.

Flip the risen dough onto a floured work surface and roll out to about .5 cm thick.

Using a round cutter (8 cm) cut out small rounds, placing on a tray covered with semolina flour.

Gather the scraps, knead them together and repeat the cutting process.

Cover and set aside to proof for another hour.

Heat a heavy pan, preferably a cast iron skillet. Place the tigelle in the pan, and cook for about 4 minutes before flipping them over. Then another 4 minutes on the other side. They are done when they sound hollow when you tap them.

Enjoy right away, or else reheat them (easily done in a toaster) before serving.