Tiganites (Τηγανίτες)
Fried, flat discs of dough topped with honey, sometimes referred to as Greek-style pancakes
Servings: 20 tiganites
Ingredients
- 1 tsp active dry yeast
- 1/2 tsp sugar
- 1/2 cup (125 mL) warm water
- 3 1/4 to 3 1/2 cups (485-525 grams) sifted all purpose flour
- 1/2 tsp salt
- 1 1/2 - 2 cups (375-500 mL) water
- vegetable oil for frying
- honey for drizzling over warm tiganites
Instructions
- In a medium size bowl combine the yeast, sugar and 1/2 cup of warm water. Stir and let sit for approximately 5 minutes. You should see some bubbling at the surface; if you do not, your yeast may not be active and your dough may not rise.
- In a large bowl stir together the sifted flour and salt. Start with 3 1/4 cup of sifted flour. Add 1 and 1/2 cups water and the yeast/sugar/warm water mixture from before. Using a hand held mixture, whisk well until well combined. See video.
- Check the consistency of your dough; it should be relatively thin (see video). If it is too runny, add more sifted flour. If it is too thick, add more water.
- Allow your dough to rest for approximately 60 minutes. Keep it covered in a draft free environment.
- After your dough has rested, heat approximately 1/2 inch of oil in a frying pan and drop large tablespoons of dough into the hot oil. Repeat to add as many tiganites as you can in the pan without it being over-crowded. Your tiganites should be approximately the size of a playing card. Fry for approximately 3 minutes per side, until golden brown and cooked through. See video here.
- Transfer your fried tiganites to a paper towel lined dish and repeat with the rest of your dough. If you would prefer not to cook all of your tiganites at once, your dough can keep for a few days in the refrigerator.
- Serve warm, topped with plenty of honey.
- Enjoy!