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GreekAuthentic Cuisine

Tiganopsomo

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Tiganopsomo

Tiganopsomo hails from the rustic kitchens of Epirus, where it's woven into everyday life as a comforting staple. Crafted with simple ingredients, it's the kind of bread that's made to soak up the generous olive oil that's splashed without measure. Locals reach for this delight when they need something quick and satisfying, pulling together flour, water, and a pinch of salt with an instinctive ease.

Bite into Tiganopsomo, and you'll encounter a crisp, golden exterior that gives way to a warm, chewy interior. The optional addition of feta introduces a tangy surprise, perfectly balanced by a squeeze of fresh lemon. Serve it hot, straight from the pan, and let its simplicity speak volumes.

Ingredients

  • 400 gflour
  • 250 mlwater
  • 2 tbspolive oil
  • fetaoptional filling
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour with a pinch of fine sea salt. Gradually add 250 ml of water and 2 tablespoons of olive oil, mixing with your hands or a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
  2. Place the kneaded dough back into the bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area until it doubles in size. This usually takes about 1 to 2 hours, depending on the room temperature. The dough is ready when it springs back slowly when poked with a finger.
  3. Once the dough has risen, gently punch it down to release the air. Divide the dough into equal portions, depending on how many pieces you want to make. Roll each portion into a ball and then flatten it into a disc, about 1 cm thick. If using feta as a filling, place a small amount in the center before folding the edges over and sealing them well.
  4. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Carefully transfer the shaped dough onto the hot baking sheet. Bake in the preheated oven for about 15-20 minutes, or until the Tiganopsomo is golden brown on the outside and sounds hollow when tapped on the bottom.
  5. Remove the Tiganopsomo from the oven and transfer it to a wire rack. Allow it to cool slightly so the crumb sets and the flavors develop. The bread should feel firm on the outside but soft and chewy on the inside.
  6. Serve the Tiganopsomo warm or at room temperature. Drizzle with additional olive oil, and accompany with cheese or olives as desired. A squeeze of lemon can add a refreshing touch to the dish, enhancing the flavors of the olive oil and feta.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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