02 March 2009


It's time to share the wealth of something that's in every Greek mama's cooking repertoire: tiganopsomo (fried bread). This is a handy recipe when you have extra bread dough, but it's worth making dough specifically for it. Traditionally it's made with the same dough you would use for a loaf of white bread, but any yeast dough can be used (my preference is for a half-white half-wheat dough).

Tiganopsomo (tee-gah-NO-psoh-moh)

yeast bread dough, prepared as for making bread, only, you know--not baked. (quantity to make one loaf of bread will make 2 to 3 of these fried rounds)

Divide dough into 2 to 3 balls. You don't want to use too much dough or the tiganopsomo won't cook properly in the middle. Too little dough and it'll be thin (but crispy!) Heat about 1-inch of oil (olive or vegetable) in a medium-large frying pan over med-high heat. If using only olive oil, you'll need to lower the heat and cook the tiganopsomo longer. Meanwhile, flatten and stretch dough balls into rounds that are slightly smaller than the pan (not unlike making a pizza crust). If using a very large pan, you can cook two rounds at once. Prick entire surface of dough round with a fork. This is necessary not only to help the dough cook in the middle, but to make many tasty crispy edges.

When oil is heated, gently lower dough round flat into pan. Oil should bubble up in the holes made with the fork (if it doesn't, turn heat up a little). You might need to quickly stretch dough out again (use two forks). Lift carefully to check for doneness; when round is golden-brown on the bottom, gently flip to cook other side. When round is golden-brown on both sides and no longer doughy in the middle, it's done! Cooking times will vary, but it should take about 20 to 25 minutes total. Remove from pan and drain on paper towels.

Serve hot (but don't burn your fingers). Tear bread into pieces and eat with your hands. Traditional accompaniments are fresh tomato slices, kalamata olives, and feta cheese--but any salty, sharp cheese will (probably) do. I've also heard that some Greek moms (and dads) sprinkle their tiganopsoma with icing sugar and serve them on their own as snacks, but I've never been willing to forgo the feta to try it (although I think a sprinkling of cinnamon-sugar while the tiganopsomo is still hot could be fairly incredible).



BeadedTail said...

I haven't heard of this before but it sounds fabulous! Thanks for sharing the recipe!

Aspasia said...

It's one of those foods that everyone gets excited about when they find out you're making it. Hope you try it :)

Thanks for stopping by!