Ingredients
- 500 grams of all purpose or self rising flour
- 1 cup of luke warm water
- 1 envelope of dry yeast
- 1/2 teaspoon of salt
- 1 1/2 cup of olive oil
Recipe Description
Fried Bread or Tiganopsomo, A heavenly treat for anytime of the day, Tigano/tigani means frying pan and psomo/psomi means bread, therefore, we have tiganopsomo. My mom was exceptional in the kitchen,I thank God she passed down her culinary skills on to me. Every time she would make Tiganopsoma, the sizzle and scent from the olive oil whiffed my nose and I just couldn’t wait to sink my teeth in this crunchy and fluffy tiganopsoma. This recipe has value because it’s not only the fact that it tastes goods but it’s associated with the scenic and beautiful birthplace of my parents. Mathraki. It represents a time when people didn’t have access to supermarkets and fast food chain stores. They cooked with what they had at hand and this kind of forced them to come up with various recipes. My mom can be called a home cook aficianado. Tiganospsoma are fulfilling and so fun to make! You can eat them in so many different ways, the traditional way with feta cheese, tomatoes and olives. For a sweeter version, drizzle them with honey, sugar and cinnamon. TIP: a) you can turn them into personal pizzas with a variety of toppings. b) In some regions they add feta cheese, olive oil, oregano or mint leaves in between two tiganopsoma and fry them. This is a great idea for your next party. A simple and yet so savory delight that I had to share this experience with my kids( which they love) and now I’m sharing my mom’s traditional recipe with you all.
