Greek · Lunch
Fried Bread with Garlic Sauce
Skillet-fried flatbread called tiganopsomo, pressed thin and fried in olive oil until blistered and golden, then dipped in skordalia, a garlic sauce built from mashed potato, olive oil and vinegar. Served warm, torn by hand, with parsley for a rustic Greek street-food snack.
$3
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
685Calories
10.6gProtein
33.8gFat
82.6gCarbs
1.9gSugar
5.2gFiber
772mgSodium
0mgChol
4.8gSat Fat
620mgPotassium
38mgCalcium
4.2mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free-adaptable
high-fiber
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Whisk flour, yeast and salt together in a bowl, stir in warm water until shaggy dough forms, then knead on a floured counter for 5 minutes until smooth and elastic.
2
Rest
Cover the dough and let it rest at room temperature for 60 minutes until roughly doubled in size.
3
Boil
Heat a small pot of water over high heat, add the potato and boil for 12 minutes until easily pierced with a fork.
4
Build
Drain the potato and mash it in a bowl with the peeled and crushed garlic, 1 tbsp olive oil and vinegar until smooth.
5
Fry
Heat the remaining 1 tbsp olive oil in a skillet over medium heat and fry the pressed-thin flatbread for 3 minutes per side until deep golden and blistered.
6
Plate
Transfer the flatbread to a plate, tear into pieces, scatter with chopped parsley and serve warm alongside the skordalia for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g all-purpose flour
- 1/2 tsp1/2 tsp instant dried yeast
- 1/2 tsp1/2 tsp salt
- 1/2 cup120ml warm water
- 4 tbsp60ml olive oil, divided for dough and frying
- 7 oz200g potato
- 4 cloves4 cloves garlic
- 4 tsp4 tsp white wine vinegar
- 2 tbsp2 tbsp parsley
