3/4 cup (180 milliliters) milk, plus more if needed
2 teaspoons (10 milliliters) salt
Cooking oil, for spraying
Sliced cured meat, for serving
Shaved Parmesan, for serving
Mortadella Mousse (see recipe), for serving
Tigelle Press (optional)
Place active dry yeast and sugar in a small bowl with the lukewarm water and stir. Set aside to bloom for five to ten minutes.
Add flour to a stand mixer fitted with a hook, then create a well in the flour. Add lard, butter, milk, and salt to the well and turn machine on low. Slowly add yeast mixture to bowl as machine mixes, adding extra flour or milk if dough starts getting too sticky or too dry. When dough is supple and elastic, transfer onto a lightly-floured work surface and form into a ball. Cover dough with dishcloth and set aside to rise for one and a half to two hours.
Roll dough out into a 1.25 centimeter thickness and then cut into ten centimeter circles. Cover circles with dishcloth and let rise for another 30 minutes.
Spray skillet or tigelle press with cooking oil and place over medium heat until hot. If using a press, place circles of dough into rounds of press so they sit evenly, then close lid. Keep press over heat for four minutes, then flip and cook other side for four minutes, checking to see if both sides are golden, and if the tigelle are cooked through. If not, flip again and keep over heat, flipping as needed. If you are cooking in a skillet, weigh the top of the tigelle down with a plate so they keep their form, and fry until both sides are golden brown, flipping as needed.
Serve hot with a platter of sliced cured meat, shaved Parmesan, and Mortadella Mousse (see recipe).