Greek Pan-Fried Bread (Tiganopsomo)

Name: Greek Pan-Fried Bread (Tiganopsomo)
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Greece
Ingredients: 4 cups (500 g) all-purpose flour, plus extra for dusting; 1 1/4 cups (300 ml) lukewarm water; 2 1/4 tsp (7 g) instant dry yeast; 1 1/2 tsp (9 g) fine sea salt; 2 tbsp (30 ml) olive oil; 1 cup (240 ml) olive oil; 3 tbsp (60 g) honey; 2 tbsp (18 g) sesame seeds, lightly toasted

Τηγανόψωμο TiganopsomoSay it: tee-gah-NOH-psoh-moh

By the Passport Plate editors. Published November 6, 2026.

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Tiganopsomo simply means 'pan bread', and that is exactly what it is: a soft, yeasted flatbread fried in olive oil until the crust turns deep gold and blistered while the inside stays chewy and light. Greeks make it at home for breakfast, as a snack, or alongside a plate of cheese and olives. Warm from the pan, drizzled with honey and scattered with sesame, it is one of the simplest and most satisfying breads in the Greek kitchen.

Greek Pan-Fried Bread (Tiganopsomo)

Τηγανόψωμο, Tiganopsomo

Pronounced tee-gah-NOH-psoh-moh

Serves: 4
Prep: 1 hr 30 min
Cook: 20 min
Total: 1 hr 50 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten, sesame. Check labels on packaged ingredients.

Ingredients

4 servings

Dough

4 cups (500 g)500 g (4 cups) all-purpose flour, plus extra for dusting
1 1/4 cups (300 ml)300 ml (1 1/4 cups) lukewarm water
2 1/4 tsp (7 g)7 g (2 1/4 tsp) instant dry yeast
1 1/2 tsp (9 g)9 g (1 1/2 tsp) fine sea salt
2 tbsp (30 ml)30 ml (2 tbsp) olive oil

To fry

1 cup (240 ml)240 ml (1 cup) olive oil

To serve

3 tbsp (60 g)60 g (3 tbsp) honey
2 tbsp (18 g)18 g (2 tbsp) sesame seeds, lightly toasted

Method

Whisk the flour, yeast and salt together in a large bowl, then pour in the lukewarm water and the 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until it is smooth, elastic and springs back when pressed with a finger. It should feel soft and only slightly tacky.
Shape the dough into a ball, place it in an oiled bowl, cover with a cloth and leave in a warm spot for about 1 hour, until doubled in size and full of air bubbles.
Punch the dough down, divide it into 8 equal pieces and roll each into a tight ball. Cover and rest for 10 minutes so the gluten relaxes and the discs are easy to flatten.
Flatten each ball with your palm and then your fingers into a disc about 4–5 inches (10–12 cm) across and 1/2 inch (1 cm) thick, pressing a few dimples into the surface. Dust with flour if they stick.
Pour the 1 cup (240 ml) olive oil into a heavy skillet to a depth of about 1/2 inch (1 cm) and heat over medium heat until a scrap of dough sizzles gently on contact.
Fry the discs 2 or 3 at a time for 2–3 minutes per side, until puffed, deep golden and crisp at the edges, spooning a little hot oil over the top as they cook. Drain on paper towels and keep warm while you fry the rest.
Sprinkle the hot breads lightly with salt and serve straight away, drizzled with honey and scattered with toasted sesame seeds.

Regional variant: Northern Greek Filo Tiganopsomo (Τηγανόψωμο με φέτα)

In Macedonia the name is used for a layered filo bread: omit the yeast and water, and instead use 8 sheets of thin filo and 7 oz (200 g) crumbled feta. Brush each sheet with olive oil, stack them in pairs with feta scattered between, fold into rough parcels and shallow-fry in olive oil for 2–3 minutes per side until crisp and golden. Serve hot, without honey.

Cook's notes

Keep the oil at a steady medium heat: too hot and the outside browns before the middle cooks, too cool and the bread turns greasy.
Do not roll the discs thinner than 1/2 inch (1 cm) — the thickness is what gives tiganopsomo its puffy, soft interior.
Fry in batches and let the oil come back up to temperature between them for an even, crisp crust.

Serve with

Honey and sesame, or with feta, olives and a strong coffee for breakfast; also good with tomato salad.

Make ahead and storage

The dough can be made the night before and rested in the fridge; bring it to room temperature before shaping. Fried breads are best fresh but reheat well in a dry skillet for 1–2 minutes per side.

Greek Pan-Fried Bread (Tiganopsomo)