Pan Bread Tiganopsoma
Delight in the simplicity and unbeatable flavor of Pan Bread Tiganopsoma, a traditional Greek skillet-bread recipe that's crispy on the outside, soft and airy on the inside. Made with pantry staples like all-purpose flour, olive oil, and yeast, this no-oven-required bread is perfect for a quick and hearty side. The dough comes together effortlessly and is cooked to golden perfection in a frying pan, creating a rustic, homestyle bread with an irresistible texture. Customize each piece with optional toppings like sesame seeds or dried herbs for added flair. Ideal for pairing with creamy dips like tzatziki, earthy hummus, or crumbly feta, this versatile bread is a must-try addition to your mealtime or snacking repertoire. Perfect for fans of fast, flavorful recipes, Tiganopsoma brings a touch of the Mediterranean to your kitchen in just under two hours.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 milliliters Warm water
- 1 teaspoon Active dry yeast
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Additional olive oil
- 2 teaspoons Optional toppings (e.g., sesame seeds, dried herbs)
Instructions
In a medium mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
In a large mixing bowl, sift together the all-purpose flour and salt.
Make a well in the center of the flour mixture and pour in the activated yeast mixture and 2 tablespoons of olive oil.
Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Add a touch of flour if the dough is too sticky, but avoid adding too much.
Lightly oil a clean bowl with 1 tablespoon of olive oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for 1 hour or until it doubles in size.
After the dough has risen, punch it down to release the air. Divide it into 4 equal portions and shape each portion into a flat disk, about 1 cm (½ inch) thick.
Heat a non-stick skillet or frying pan over medium heat and brush it with a light layer of the remaining olive oil.
Once the pan is hot, place one of the dough disks into the skillet. Cook for 3-4 minutes on one side, or until the bottom is golden brown and crispy.
Flip the dough and cook for another 3-4 minutes on the other side. If using toppings, sprinkle them on the uncooked side before flipping.
Repeat the process with the remaining dough disks, adding more oil to the pan as needed.
Serve the Tiganopsoma warm, either plain or with a drizzle of olive oil, alongside dips or spreads such as tzatziki, hummus, or feta cheese.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
