Crispy and thin fried bread stuffed with feta
We suppose that there is a sub-set of the population, those who shun carbs and avoid bread-y things like the plague, who really won’t appreciate a recipe which not only stars dough, but fried dough at that! But we think that the rest of you (which includes us), will welcome this recipe for crispy, fried bread stuffed with feta and will thank us for every lovely calorie.
Tiganopsomo with feta is a very versatile indulgence. Drizzle the warm bread with honey and you have the makings of a perfect breakfast or snack; it even substitutes for dessert, in our opinion. Honey-less, tiganopsomo with feta is a savoury side that goes quite perfectly with everything! It is particularly wonderful when you have the opportunity for dunking, like with stewed green beans and potatoes or a lovely horiatiki salad.
Perhaps the most complicated part of making tiganopsomo is inserting the feta in a way that it does not leak out while cooking. We have included step by step instructions in the actual recipe, but encourage you to consult the photos as well. You may find your own technique, but this is the way our parents taught us to do it.
When making tiganospomo with feta you have to be sure to fry it so that it is cooked through, without burning the bread. This is relatively easy to do if you keep a few things in mind. Do not put too much oil in your pan; you are not deep-frying the bread. Keep your heat at medium, and check your time. We find that cooking your tiganospomo for one minute per side, and then flipping it for an additional 30 seconds / side works perfectly. Remember that this is pretty thin bread, so it cooks up quickly.
If your tiganospomo starts to bubble up as it is frying, take a sharp knife and pierce the bubble. You don’t want dough and feta exploding everywhere.
Looking for more fried deliciousness? Check out these recipes!
Tiganopsomo with feta
- 500 grams all purpose flour
- 8 grams dried yeast
- 1/2 tbsp sugar
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tsp olive oil
- 300 grams warm water
- 350 grams crumbled feta
- 1/4 cup all purpose flour for dusting counter and rolling out dough
- 1/3 cup olive oil for frying
- 1/4 cup honey optional
- In the bowl of a stand mixer combine the flour, yeast, sugar, oregano, salt, pepper, olive oil and warm water. Using the dough hook attachment of your mixer, mix the ingredients and the dough for approximately 5 minutes.
- Lightly grease a medium sized bowl and transfer the dough to it. Cover loosely with a clean kitchen towel and let rise for at least one hour.
- Once the rising time has past, divide your dough into 10 equal pieces (this does not need to be exact.)
- Take one piece of dough and roll it into a circle until it is about 1/3 – 1/4 of a centimeter thick. Into the center of this circle place 1/10 of the crumbled feta (again, this does not need to be exact).
- Fold your dough so that you create a pouch (see photos). Using your fingers, seal all edges of the dough together. Press down and flatten with the palm of your hand. Then, using your rolling pin, roll our the dough so that you make a circle which is the diameter of a dessert plate (approximately). See video here. Set aside. Sprinkle a bit of flour on top of your dough. As you prepare the rest of your dough you can stack them one on top of the other until you are ready to fry them; the flour will prevent them from sticking to one another.
- Repeat with the rest of your dough.
- To fry the tiganopsoma, add enough olive oil to a non-stick pan so that it comes up about 1/3 of an inch. Set the heat to medium.
- When your oil is hot, add one tiganospomo at a time. Cook for between 1 minutes to 2 minutes per side, depending upon how hot the oil is, and how thin you have made your tiganospoma. The dough should be a golden brown colour. We find it works best when we cook each side for a minute, and then flip over again if required for 30 seconds at a time.
- When cooked, transfer to a wire rack while you repeat with the rest of the dough.
- If you would like to serve these as a sweet, drizzle honey on top of the tiganospomo. If you prefer them savoury, serve as is.