Tiganopsomo (fried bread) from Chalkidiki
- 500g strong wheat flour
- 1 sachet dry yeast
- a pinch of salt
- a little oil (plus more for frying)
- thickly grated feta
- lukewarm water
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.
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.
Heat a little oil in a pan, and fry the tiganopsoma, turning once golden. Serve with honey.