Home » Traditional Recipes » Tiganopsomo: An Authentic Greek Fried Bread Recipe

Tiganopsomo: An Authentic Greek Fried Bread Recipe

Tiganopsomo (τηγανόψωμο) is the name of the Greek fried bread. My mother used to make this delicious snack ever since I was a kid. When we return from the sea, there is always a full plate of this delicious fried bread waiting for us. Combine it with a piece of Greek feta cheese and you get a hearty lunch. Just delicious. My wife, however, tops her tiganopsomo with some butter and honey. To do that just don’t add salt when they are ready.



To make authentic tiganopsomo you simply need the following ingredients: flour, dried yeast, lukewarm water, salt and Greek olive oil.

Tiganopsomo

Tiganopsomo Recipe – Ingredients

  • 1 kg flour
  • 1 tablespoon salt
  • 1 dose of dried yeast
  • 1 ½ lukewarm water (more to add later)
  • ½ teacup olive oil

Tiganopsomo Recipe – Instructions

  1. Start this authentic tiganopsomo recipe by taking a large bowl.
  2. In the bowl, add the flour, olive oil and the salt.
  3. Dissolve the dried yeast into a 1 ½ glass of lukewarm water and add into the flour.
  4. Knead well the ingredients until you get a soft dough.  If the dough is not soft enough, then add some more lukewarm water.
  5. When the dough does not stick to your fingers add two more tablespoons of olive oil and you knead it  again.
  6. Cover well the bowl with a towel and place it at a warm place. Allow the dough to rest for an hour and a half.
  7. Take a frying pan and add the olive oil. Bring to boil over high temperature.
  8. Take a piece of dough and roll it into a circle not thicker than half of centimeter.
  9. If the dough is too soft and sticks on your hands, then add some olive oil.
  10. Place the dough in the pan and with the help of a fork keep making holes to the tiganopsomo. Do the same for the other side.
  11. Fry it for around 5 minutes until you get a nice golden color on the both sides.
  12. Take a plate and cover it with some kitchen paper. Place the tiganopsomo when ready on the plate.
  13. Turn down temperature to medium and continue the same process with the remaining dough.

Serve while the tiganopsomo is still warm. Enjoy!

 

 

 

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