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Pan Bread (Tiganopsoma)

Pan Bread (Tiganopsoma) created by Baby Kato

From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney. This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world flavor with it and to your home. It is very quick to make. Enjoy a little bit of Greece. The picture on the book cover is a place we walked and stayed near. ********* this contains no eggs, milk, dairy, meat

Ready In:
12mins
Serves:
Units:

ingredients

  • 2 cups flour
  • 2 -3 spring onions, finely chopped
  • 2 ripe tomatoes, skinned and crushed
  • 1 cup water
  • salt, pepper, oil for frying about 1/4 c total depends on pan size
  • optional basil, oregano, dill, garlic for different flavors. You be the chef

directions

  • Mix flour with water and add crushed tomatoes, onion, salt, and pepper. Combine the mixture well with a wooden spoon to form a smooth cream.
  • Put oil into a frying pan and heat it well.
  • Spoon a large tablespoon of mixture into oil, frying until 1 side is browned. Flip over to brown other side.
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RECIPE MADE WITH LOVE BY

@Chef1MOM-Connie
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@Chef1MOM-Connie
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"From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney. This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world flavor with it and to your home. It is very quick to make. Enjoy a little bit of Greece. The picture on the book cover is a place we walked and stayed near. ********* this contains no eggs, milk, dairy, meat"
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  1. mummamills
    I am home alone, so I made up half this recipe, and ate the lot :) I used self raisng flour, and ended up with light savoury piklets, that I ate with sour cream and sweet chilli sauce. very easy recipe, had no trouble with it, thanks Connie. Made for Aussie swap, june2010
    Reply
  2. Rainbow - Chef 5368
    I enjoy making fry breads, or flatbreads, as well as pancakes, so this recipe appeals to me too. I wasn't sure how much oil to use and so I was generous with it. I read the other two reviews and mine also came out kind of heavy, but I know some other recipes that are without leavening too and they are a bit heavier. It helps there to have the heat hot enough to cook them through before they absorb too much oil. I think next time I will also add a bit of baking powder to the mix, and probably not put as much liquid in the mixture, or oil in the pan. I like it enough to try it again. Thanks for sharing this recipe with us! [editted to add] I did make this again, with a few changes. I added 2 tsp of baking powder to the dry ingredients; I added the diced tomato before the water, so the liquid from the tomato would go in first and then I could adjust the water so the mixture would be a stiff batter instead of a creamy one. It came out great! I've added it to my fry bread repertoire and will be making it again and again. - I just made it again,, using a bit of rosemary, sage, tomato, egg,, green onion.. yumm. It is a flexible recipe. I could go on and on, but I'll stop now. hehehe
    Reply
  3. Baby Kato
    Pan Bread (Tiganopsoma) Created by Baby Kato
    Reply
  4. Baby Kato
    Pan Bread (Tiganopsoma) Created by Baby Kato
    Reply
  5. Baby Kato
    This was an interesting bread. I'd never tried anything quite like this before. I used fresh tomatoes and lots of green onion. I added chopped garlic and Italian Herbs. Made exactly as directed. It has a lovely flavor but the texture takes a little getting use too. I found the bread to be a little greasy, so I drained them on paper towel and sprinkled my coarse greek salt over it. Tasted wonderful, thanks for sharing....:)
    Reply
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