Tiganopsomo literally translates to ‘fried bread’. It is usually prepared with leavened dough. However, our family version uses wholewheat flour, yoghurt and olive oil that is rolled into a circle while the center is filled with crumbled feta. The flat bread discs are then fried in olive oil until golden and crispy. This bread is traditionally served for breakfast, and it is usually sprinkled with sesame seeds and drizzled with honey or petimezi. As an milder alternative you can add mizithra (or drained ricotta) cheese instead of the feta.
Tiganopsomo
Ingredients
- 200 g cup all-purpose wholemeal flour
- 200 g Greek yoghurt
- 1 tsp baking powder
- 1 tbsp EVOO
- 100 g feta cheese crumbled
- Greek honey to taste
- Sesame seeds to taste
- A little more EVOO for frying
Instructions
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Start by making the dough. Add the flour and baking powder into a large bowl; mix to combine and using your hands make a dimple in the middle and add the yoghurt and EVOO. Knead the dough with your hands until it becomes smooth and elastic. Cover the dough with some plastic wrap and let it rest for 30 minutes.
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Divide the dough in 6 pieces. Roll the pieces of the dough into circles, approx. 0.5cm thick. Top circles of dough with crumbled feta cheese and cover with the other circles. Join the edges well, using a fork.
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Heat a large frying pan to medium heat and add just a little drizzle of oil to cover the bottom of the pan. Fry the breads, until nicely coloured. When one side becomes golden, turn them on the other side. Remove the fried bread from the pan and place on some kitchen paper. Enjoy while still warm with a generous drizzle of Greek honey and a sprinkle of sesame seeds.
