Tiganopsomo – The Greek version of fried bread
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If you are following my blog for the past 18-20 days, you will be knowing that I am sharing International FlatBreads in the order of A-Z. What I am loving in this series of flatbreads is that most countries have some or the other sort of flatbreads, and while many are so much alike yet they are different in taste and textures. So today for the letter T, I decided to try Tiganopsomo , Greek version of fried bread. I have taken this recipe from here.
Tiganopsomo is made just with a few ingredients and the end result is a perfect flaky crusty bread. The dough is quite rich as it contains a lot of butter and is stuffed with feta cheese. The flatbread is then traditionally fried. I made the pan fried version as would had too much fat If I had fried it.
While preparing this Greek fried bread , let the dough rest for a while so it is easy to roll. Roll the dough as thin as possible as we are going to have a cheese layer followed by another layer of dough to cover and seal it. It needs to be thoroughly cooked inside out while shallow frying. Do not add too much of cheese in it as then you would not be able to seal the edges and the cheese will ooze out while frying.
You can even replace the feta cheese with a combination of feta and Greek hard yellow cheese, for a more “cheesy” texture. You can also add some fresh herbs like oregano, mint or dill for extra flavour. I kept it simple with just some feta cheese. Serve this while still warm as a starter or a snack to enjoy that crunchy flaky .
- 1 1/4 Cup All purpose Flour
- 1/2 tsp Salt (or to taste)
- 1/2 tsp Sugar
- 4 gm Active Dry yeast 1/2 tbsp
- 1/2 cup Lukewarm water
- 1/4 Cup olive oil
- 200 g feta cheese crumbled
- Vegetable oil for shallow frying
Add the flour into a large bowl and mix in the salt, sugar, yeast and pour in the olive oil.
Knead the dough by slowly incorporating the lukewarm water until the dough forms a smooth and elastic bowl. Let it rest for 30 minutes or so.
Divide the dough into equal size balls (around 4-6). Roll them into circles of 4-6 inches in diameter as thinly as possible, but enough so that it does not tear.
Spread feta cheese on one disc, and place the other on top of this. Seal the edges. One can make some designs using fork.
Heat a pan and shallow fry it on both the sides until golden brown. You can use some oil for shallow frying.
Serve it while still warm.
Recipes in this series of A-Z International FlatBreads
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Day 20 – International Flat Breads – Letter T
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