Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Tiganopsomo

Tiganopsomo

23
  • (makes 8 – 10)
  • For the dough
  • 2 cups all-purpose flour
  • 2 tsp. instant yeast
  • 1 tsp. granulated sugar
  • 3/4 tsp. salt
  • 2 Tbsp. olive oil
  • 1 Tbsp. white or red wine vinegar
  • 1 1/4 cup tepid water
  • Filling
  • approx. 2 cups firm Feta cheese, crumbled
  • For frying
  • olive oil or sunflower oil
  • Garnishes
  • honey
  • sesame seeds
  1. Into a bowl, add all your dry ingredients and stir with a fork to blend. Now add your olive oil, vinegar. If using a stand mixer, attach the dough hook and add a gradual stream of water while mixing. Your dough should be soft and not sticky.
  2. Transfer dough to work surface, sprinkle some flour on work surface and knead for 2-3 minutes or until smooth.
  3. Place dough back in bough and cover with plastic wrap. Allow to rest for 1 hour.
  4. Empty the dough on your work surface, divide into 8-10 equal pieces. Use your hands to shape the dough into round balls.
  5. Roll each ball into flat circles, about 1/4 inch in thickness. Place crumbled feta over most of the surface area. Take the outer edges of your dough and fold up toward the center to make a round pouch.
  6. Sprinkle some flour on work surface and on top of each pouch and roll into a flat round approx. 6 inches.
  7. Place a deep pan on your stovetop and add enough oil to come 1 inch up the sides. Turn your heat to medium (oil temp about 325F).
  8. Carefully place your dough in the oil and fry for about a minute per side or until dough is golden and bubbles up.
  9. Transfer to a paper-lined tray and fry remaining flats of dough (add more oil in pan if needed).v
  10. Drizzle with honey and sesame seeds and serve warm.

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