Pan Bread (Tiganopsoma)
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:
- 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
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
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. hehehe1Reply
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....:)1Reply