Fried, flat discs of dough topped with honey, sometimes referred to as Greek-style pancakes
Servings: 20 tiganites
- 1 tsp active dry yeast
- 1/2 tsp sugar
- 1/2 cup warm water
- 3 1/4 to 3 1/2 cups sifted all purpose flour
- 1/2 tsp salt
- 1 1/2 - 2 cups water
- vegetable oil for frying
- honey for drizzling over warm tiganites
In a medium size bowl combine the yeast, sugar and 1/2 cup of warm water. Stir and let sit for approximately 5 minutes. You should see some bubbling at the surface; if you do not, your yeast may not be active and your dough may not rise.
In a large bowl stir together the sifted flour and salt. Start with 3 1/4 cup of sifted flour. Add 1 and 1/2 cups water and the yeast/sugar/warm water mixture from before. Using a hand held mixture, whisk well until well combined. See video. Check the consistency of your dough; it should be relatively thin (see video). If it is too runny, add more sifted flour. If it is too thick, add more water.
Allow your dough to rest for approximately 60 minutes. Keep it covered in a draft free environment.
After your dough has rested, heat approximately 1/2 inch of oil in a frying pan and drop large tablespoons of dough into the hot oil. Repeat to add as many tiganites as you can in the pan without it being over-crowded. Your tiganites should be approximately the size of a playing card. Fry for approximately 3 minutes per side, until golden brown and cooked through. See video here.
Transfer your fried tiganites to a paper towel lined dish and repeat with the rest of your dough. If you would prefer not to cook all of your tiganites at once, your dough can keep for a few days in the refrigerator.
Serve warm, topped with plenty of honey.