Tigelle with yoghurt stuffed with a braid of scamorza cheese

In a bowl, combine the flour, yeast, yogurt, olive oil and water a little at a time. Knead until the mixture is smooth and homogeneous. Let the dough rest for about 15 minutes at room temperature.

Now roll out the dough into a sheet of 5-6 mm, with a pastry cutter with a diameter of 8 cm and make 14 discs. The scraps of dough you rework them to form other tigelle.

Heat a non-stick plate and place the dough discs on it. Cook the tigelle for about 3-4 minutes per side over low heat. You can also cover with a lid for better cooking.

Once cooked, divide them in half and stuff them with slices of braid, raw ham and valerian.