1/4cupall purpose flourfor dusting counter and rolling out dough
1/3cupolive oilfor frying
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.
If you prefer not to make all 10 of your tiganospoma at the same time, keep any leftover dough in the refrigerator. Bring the dough to room temperature for approximately 1 hour when you are ready to use it.
Tiganopsomo with feta https://miakouppa.com/2019/05/21/tiganopsomo-with-feta/ May 21, 2019