Pelion Tiganopsomo (Τηγανόψωμο Πηλίου)

Ingredients

Equipment Needed

• •heavy frying pan, 26cm
• •rolling pin
• •wire rack set over a tray
• •instant-read thermometer, optional

Instructions

1. 1

   Mix the dough

   Stir the flour, yeast, and salt in a wide bowl. Add the lukewarm water and 1 tablespoon olive oil, then mix until no dry flour remains. Knead for 7 to 8 minutes, by hand or mixer, until the dough is smooth, soft, and only slightly tacky. It should not feel stiff.

2. 2

   Rest until puffy

   Cover the dough and leave it in a warm corner for 30 minutes, until it looks a little swollen and relaxed. It doesn't need to double. Tiganopsomo is quick bread for the pan, not a tall loaf for the oven.

   If the kitchen is cold, give it another 10 to 15 minutes. The dough should roll easily without snapping back hard.
3. 3

   Fill the rounds

   Turn the dough onto a lightly floured surface and divide it into 4 equal pieces. For each feta bread, roll one piece into a 14cm circle, put 50g crumbled feta in the center, gather the edges over it, and pinch well to close. Turn seam-side down and gently roll or press to an 18cm round. For a sweet bread, leave one round plain and use 50g less feta.

4. 4

   Heat the oil

   Pour the frying oil into a heavy 26cm pan and heat it over medium-high heat to 175 to 180C. Without a thermometer, drop in a tiny pinch of dough: it should fizz at once and rise. This is the step that decides the bread. Hot oil sets the outside quickly so the dough puffs; lukewarm oil sinks in and makes it heavy.

5. 5

   Fry each bread

   Slide in one round and fry for 2 to 3 minutes on the first side, until deep golden with small blisters. Turn and fry the second side for about 2 minutes more. Keep the heat lively but not smoking, and adjust between breads. Drain on a wire rack or paper, then repeat with the remaining rounds.

6. 6

   Finish and serve

   Sprinkle feta-filled breads with a little oregano if you like them savory. Plain breads take honey and cinnamon while still warm. Eat tiganopsomo at once, torn by hand. Don't stack the breads for long, because the crust softens under its own heat.

Chef Tips

• •Use feta with backbone, not a chalky block that tastes only of salt. Λίγα και καλά: flour, oil, feta, and each one has to pull its weight.
• •Keep the dough soft. If you keep adding flour because it touches your fingers, you'll make tough bread. Flour the surface lightly and trust the dough.
• •Olive oil is right here, but use a cooking bottle, not the precious finishing one. If the oil stays clean and pale, cool it, strain it, and use it once more for another savory pan bread.
• •For a nistisimo table, leave out the feta. Honey is common in many fasting households; plant-based cooks can use petimezi, grape molasses, and still be inside the Greek table, not outside it.
• •Serve with olives, tomatoes when they are truly in season, or a glass of tsipouro. In winter, a sharp cabbage salad beside it is enough.

Advance Preparation

• •The dough can be mixed and refrigerated for up to 12 hours. Bring it back toward room temperature for 30 to 40 minutes before shaping.
• •Filled rounds can be shaped 30 minutes ahead. Keep them lightly floured, covered, and separated with parchment.
• •Fried tiganopsomo is best from the pan. Reheat leftovers in a dry pan for 2 to 3 minutes per side, not in the microwave.

Frequently Asked Questions

Nutrition Information

1 serving (about 270g)