Greek cuisine · Breakfast & Eggs

Tiganopsomo

Soft flatbread dough filled with feta and pan-fried in olive oil until golden – Greek skillet bread.

Ingredients · for 4 servings

• 300 g flour
• 1/2 cube fresh yeast
• 180 ml lukewarm water
• 1 tsp sugar
• 1 tsp salt
• 200 g feta
• 1 tsp oregano
• 5 tbsp olive oil
• Pepper

Instructions

1. Dissolve the yeast and sugar in the lukewarm water and let stand for 10 min. until a fine foam layer forms.
2. Add the flour and salt and knead for 8 min. into a soft, elastic dough; let rise covered for 30 min. until visibly risen.
3. Coarsely crumble the feta, mix with the oregano and pepper, and divide into four equal portions.
4. Quarter the dough, roll out each piece on a floured surface into an 18 cm flatbread, place the filling in the center, fold the edge over, and seal firmly.
5. Carefully flatten the filled balls to 1 cm thick and pan-fry in 1 tbsp olive oil each over medium heat for 4–5 min. per side until golden and puffy.
6. Drizzle with the remaining olive oil, cut into wedges, and serve hot while the feta inside is still soft.