This fried bread makes a great “centerpiece” for breakfast or a fabulous snack for the office or school! It is super satisfying!
Serves: 5-6 Preparation time: 20΄ + 1 hour for proving Cooks in: 10΄ Ready in: 30΄
For the dough
500 g wheat flour
2 tsp active dry yeast
1 tsp sugar
1 tsp salt
2 tbsp extra-virgin olive oil
1½ cups lukewarm water (not hot)
oil for frying
For the filling
120 g sun-dried tomatoes
1 cup feta cheese, crumbled
1 tsp oregano
Dissolve yeast in half water. Stir in sugar and 1 tbsp flour. Allow to rise (after a bit it will start to look cloudy and have a little bit of foam on top, this process might take from 5′ to 15′, depending on the room and water temperature).
In a bowl add remaining flour and make a hole in the middle. Add salt, oil and yeast in there. Knead adding as much water as needed to have a nice sticky dough. Cover with a damp tea towel and leave to prove in a warm place for around 1 hour or until doubled in size.
In the meantime prepare the filling: Mix all ingredients in a bowl and divide in 6 portions.
Divide proven dough in 6 balls. Dust a working surface with flour and roll our each dough ball into a round thin phyllo of 10-12 cm diameter. Brush with oil and spread the filling on one side. Roll into cylinders and then bring the two edges together to make a wreath.
Fry the breads one by one in hot oil until golden brown. Dry on kitchen paper and enjoy warm.
Photo Anastasia Adamaki – Food Styling: Antonia Kati
Και η συνταγή στα ελληνικά: Τηγανόψωμο με λιαστές ντομάτες