Tiganopsomo - Greek Pan-Fried Bread

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes frothy.
2. 2.
   In a large mixing bowl, whisk together the flour, salt, oregano, and garlic powder.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture.
4. 4.
   Gradually incorporate the flour into the liquid, mixing until a sticky dough forms.
5. 5.
   Transfer the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. 7.
   Punch down the dough and divide it into small portions, shaping them into balls.
8. 8.
   Heat olive oil in a large skillet over medium heat.
9. 9.
   Flatten each dough ball into a round disc and carefully place it in the hot oil.
10. 10.
    Fry the bread for about 2-3 minutes on each side until golden brown and crispy.
11. 11.
    Remove the bread from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
12. 12.
    Serve the Tiganopsomo warm and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and rise of the bread.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper fermentation of the dough.
• Olive oil — Use a good quality olive oil for frying to enhance the flavor of the bread.

Tips & Tricks

• For extra flavor, sprinkle some sesame seeds or grated cheese on top of the bread before frying.
• Serve Tiganopsomo with a side of tzatziki or hummus for a delicious dip.
• Experiment with different herbs and spices, such as thyme or paprika, to customize the flavor of the bread.
• If you prefer a softer texture, cover the bread with a clean kitchen towel after frying to trap the steam and soften the crust.
• Leftover Tiganopsomo can be reheated in a toaster or oven to regain its crispiness.

Serving advice

Serve Tiganopsomo warm as an appetizer or alongside your favorite Greek dishes. It pairs well with souvlaki, Greek salads, or as a delicious accompaniment to a mezze platter.

Presentation advice

Arrange the Tiganopsomo on a platter, garnished with fresh herbs like parsley or dill, to add a pop of color. Serve it alongside a bowl of tzatziki or a drizzle of olive oil for dipping.