Tiganopsomo
Preparation time
60’
Calories
890 Kcal
Serves
6
Difficulty
Easy
Preparation time
60’
Serves
6
Calories
890 Kcal
Difficulty
Easy
Ingredients
1 kg DORIKI feta
500g plain flour
10g dried yeast
Lukewarm water
150 ml extra virgin olive oil, for frying
1 kg DORIKI feta
500g plain flour
10g dried yeast
Lukewarm water
150 ml extra virgin olive oil, for frying
Method
Place the flour in a mixing bowl and make a well in the centre. Add the yeast to the well, then gradually pour in the lukewarm water.
Knead until you have a soft dough that is neither too firm nor too wet.
Divide the dough into balls and roll each one out to approximately 1 cm thick.
Place some crumbled feta on one piece of dough and cover with another. Moisten the edges with a little water
and press with a fork to seal. Repeat with the remaining dough.
Heat the extra virgin olive oil in a frying pan and fry the breads until golden.
Place the flour in a mixing bowl and make a well in the centre. Add the yeast to the well, then gradually pour in the lukewarm water.
Knead until you have a soft dough that is neither too firm nor too wet.
Divide the dough into balls and roll each one out to approximately 1 cm thick.
Place some crumbled feta on one piece of dough and cover with another. Moisten the edges with a little water
and press with a fork to seal. Repeat with the remaining dough.
Heat the extra virgin olive oil in a frying pan and fry the breads until golden.
Enjoy your feta-stuffed fried bread!
