Greek Fried Bread: Tiganopsomo from Evia

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Greek Fried Bread: Tiganopsomo from Evia

Method

To make the fried bread, start by mixing the flour, salt, and yeast in a deep bowl. Gradually add the water and knead until the dough is smooth. 

Cover the mixture with a towel and let it rest for 30-40 minutes.

Shape the dough into 6-8 small ******. 

Sprinkle a little flour on a smooth surface and use a rolling pin to roll each ball into a thin sheet, approximately 20 cm in diameter. 

Place 2 tablespoons of cheese in the center of each sheet. 

Fold the sheet to enclose the filling, then gently press it with a rolling pin to reshape it into a circle, spreading the filling so that the fried bread is about 20 cm in diameter.

In a non-stick pan, heat 3 tablespoons of olive oil over medium to high heat. 

Fry each separately for 3-4 minutes, until golden brown on both sides. 

Place on absorbent paper and serve immediately.

This article was first published in Greek in 

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500 g (4 cups) all-purpose flour, plus extra for rolling

10 g dry yeast

1/2 teaspoon salt

300 ml (1 1/2 cups) lukewarm water

Oil for frying

300 g hard feta, crumbled

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