Tiganopsomo (fried bread) from Chalkidiki

Tiganopsomo (fried bread) from Chalkidiki
5.0/5 rating (2 votes)

  • Complexity: medium


  • 500g strong wheat flour
  • 1 sachet dry yeast
  • a pinch of salt
  • a little oil (plus more for frying)
  • thickly grated feta
  • lukewarm water


    1. Mix the flour and yeast, leaving a hole in the centre of the bowl. Add a little salt and slowly add the lukewarm watter, little by little. Lightly mix and leave to stand, covering with parchment paper and a cloth. Leave to stand for one hour in a warm place, until the dough has doubled in size. 

    2. Once doubled in size, knead the dough again 2-3 times and take dough pieces the size of an orange, and roll them out. Add a little oil and feta on top. Cover with another piece of rolled out dough and tuck in the ends, pressing with your fingers.

    3. Heat a little oil in a pan, and fry the tiganopsoma, turning once golden. Serve with honey. 


In Chalkidiki, tiganopsomo is served with sousouromelo (heather honey). Heathers bloom after the first September rains, and give a dark reddish-brown honey with a distinctive smell and flavour, and slightly bitter aftertaste.