Greek Cooking | Katerina’s recipe for Tiganopsomo – fried Greek breakfast bread

Cooking holidays and wine / Recipes

Greek Cooking | Katerina’s recipe for Tiganopsomo – fried Greek breakfast bread

Greek chef Katerina cuts herbs in her kitchenOur lovely cook and host, Katerina, is always showing folks the best of Greek cuisine on the island of Poros and there’s a good reason why we like to share her Greek cookery secrets with you time and time again.

Whenever I am sick of cooking the same old, same old, I resort to her – and she always fulfils my whims. We are huge breakfast people in my home so today I’m sharing Katerina’s recipe for an AMAZING fried Greek breakfast bread (Tiganopsomo – try saying that 3 times quickly).

The warm bread, fresh with butter and salt did it for me but the real star this simple warm bread is fresh herbs and feta. It takes 3 minutes to mix and knead, 30 minutes to rest, 5 minutes to fry up. Perfect if you need to whip together an impressive last minute brekkie.

Serves 8 / Ready in 45 minutes

Ingredients

500g flour
7g (1.5 tsp) dried yeast
300g lukewarm water
1/2 tsp of sugar
1/2 tsp of salt
3 tbsp chopped fresh herbs for the filling (rosemary, mint, parsley, sage, oregano)
2 tbsp olive oil
200g feta cheese for the filling
Extra olive oil for frying
Honey or balsamic vinegar to drizzle on top

Directions

    1. Mix all the ingredients until you have a soft dough, and let it rest for 30 minutes.
    2. Separate the dough into 6 small balls and flatten each one with a roller.
    3. Add some feta cheese and herbs to each of them.
      Dough topped with feta and herbs on marble slab
    4. Fold the dough around the feta and herbs and flatten it again.
      Hands folding dough into parcels with herbs
    5. Slap the flat dough into a frying pan on low heat until they turn golden brown. Turn the bread often.

Serving suggestion

Serve the bread on a plate and drizzle with honey or balsamic vinegar.

To be fair, I used what I had – coriander and feta, just because it was too early to go shopping – but I did love it. I had no good balsamic glaze or honey, and am more for savoury, so I went with sea salt on top with a side of Greek yogurt. This is such a crowd pleaser if you have guests – cheap, savoury or sweet, and using whatever you have fresh (or don’t) – we will be revisiting this time and again.


If that’s got you in the mood to whip up a Greek feast, check out Katerina’s recipe for stuffed peppers – they’re delicious!

Alternatively, why not join her in Greece and learn how to cook a wide range of dishes during hands-on cookery lessons by the sea? Find out how you can be swapping cooking tips and sipping a glass of Greek wine on the island of Poros here.

Please follow, share and like us:

Comments are closed.