Tigelle with Ham & Cream Cheese

📝 Ingredients

• 160 g plain flour (150 g for the dough, 10 g for the work surface)
• 1 natural yoghurt made with semi-skimmed milk (125 g)
• 3 g dried baker's yeast (1 tsp) + 1 pinch caster sugar
• 1 tsp olive oil
• 4 slices of cooked ham (about 40 g each)
• 60 g plain cream cheese + 100 g fromage frais (3 % fat)
• 10 g fresh chives
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Rolling pin
• 8 cm round cutter (or a glass)
• Non-stick frying pan with lid
• Bread knife
• Bowl

📖 Steps

1. In a mixing bowl, combine 150 g of flour, the yeast, sugar and ½ tsp salt, putting the salt on the opposite side from the yeast so it doesn't slow it down. Add the yoghurt and olive oil, then mix with a spoon until a rough ball forms.
2. Knead on the work surface for 8 to 10 min, until you have a smooth, supple dough that barely sticks to your fingers. A little sticky at first, it becomes smooth as you knead: avoid adding flour, which makes the tigelle dry, and keep the reserved 10 g for rolling out.
3. Shape the dough back into a ball, return it to the bowl, cover with a clean tea towel and leave to rise for 1 h in a warm place (near a radiator, not on it), until it has almost doubled in size.
4. Knock back the dough by pressing it with your hand, then roll it out on the floured surface to 1 cm thick. Cut out 6 rounds with an 8 cm cutter or glass, gathering and re-rolling the trimmings. Leave to rest for 15 min under the tea towel.
5. Meanwhile, finely snip the chives and mix them with the cream cheese and fromage frais until smooth and creamy. Season with pepper, taste, add only a little salt (the ham is already salty) and keep in the fridge.
6. Heat a large non-stick frying pan, without oil, over a medium-low heat. Add 3 rounds, cover and cook for 4 to 5 min per side, until puffed up, golden brown and they sound hollow when tapped underneath. Cook the other 3 in the same way.
7. Slice the still-warm tigelle in half horizontally with a bread knife. Spread each half with the chive cream cheese, fill with folded cooked ham and close. Enjoy warm, 3 tigelle per person.