Tiganopsomo Kymis

Recipe-Ingrediants

As far as I can remember from my childhood in the village, significant images are etched in my memory of the moments spent kneading the tiganopsomo dough. What joy it brought us! Early in the morning, my grandmother would head to the village oven to get yeast (back then, we didn't have those convenient yeast packets). And so, the beautiful process would begin. "It shouldn't rise too much!" she would press it gently with her hands, creating small indentations with her fingers. Meanwhile, we would secretly take bits of dough (as if she wouldn't notice) and play, shaping little rolls or mimicking my grandmother Panayiota's movements. Later, it was time for the frying pan... a drizzle of olive oil, the bread placed on the pan, and my grandmother would constantly turn it (to ensure it cooked evenly, she would say).

We would take our places on the divan, eagerly awaiting the plain tiganopso?mo served with petimezi (grape molasses) or tiganopsomo filled with feta cheese. The feta was sparingly grated, as my grandmother would say, "It's not a cheese pie." The exhaustion from playing, the warm tiganopsomo, and the cozy warmth of the fireplace... oh my! One by one, sleep would overcome us, fully satisfied.

Here are our ingredients:

• 1/2 kilogram of all-purpose flour
• 1 packet of dry yeast
• 2 tablespoons of olive oil
• 2 tablespoons of vinegar
• 1/2 tablespoon of sugar
• 1/2 teaspoon of salt
• 1 1/2 cups of lukewarm water
• 1/2 kilogram of grated feta cheese