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Nutrition Facts
Serving Size 1 (95g) Recipe makes 8 servings
Calories 120
Calories from Fat 3		(2%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 116mg		3%
Total Carbohydrate 25.3g		8%
	Dietary Fiber 1.3g	5%
	Sugars 1.0g
Protein 3.6g		7%
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Pan Bread (Tiganopsoma)

Recipe #359995 | 12 min | 4 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef1MOM~Connie
Mar 9, 2009

From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney. This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world flavor with it and to your home. It is very quick to make. Enjoy a little bit of Greece. The picture on the book cover is a place we walked and stayed near. ********* this contains no eggs, milk, dairy, meat

SERVES 8 (change servings and units)

Ingredients

2 cups flour
2-3 spring onions, finely chopped
2 ripe tomatoes, skinned and crushed
1 cup water
salt, pepper, oil for frying about1/4 c total depends on pan size
optioanl basil, oregano, dill, garlic for different flavors. You be the chef

Directions

1
Mix flour with water and add crushed tomatoes, onion, salt, and pepper. Combine the mixture well with a wooden spoon to form a smooth cream.
2
Put oil into a frying pan and heat it well.
3
Spoon on a large tablespoon of mixture into oil, frying until 1 side is browned. Flip over to brown other side.

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Featured Reviews for This Recipe

From: Krista Roes

On Apr 1, 2009

I've never been to Greece and have never heard of this bread, but it looked interesting. Overall our family liked it. My son said it tasted kind of like mild pizza. Since he loves pizza, that's a compliment. I did a test one and it seemed flatter than I expected (like a pancake) so I and added some baking powder and baking soda to get it to puff up a little more. I think next time I make it (and I will) I will use sundried tomato as well just to give it a little more flavor. I liked that Chef1MOM stated that you could play around with the spices and herbs you add to it. I added italian herbs to mine. Made for Spring PAC 2009.

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