As far as I can remember from my childhood in the village, important moments in my memory are engraved the moments of the kneading of the fried bread…
What a joy we had! My grandmother would go to the oven early and get yeast (then we did not have the sachets)… and the beautiful process would begin… 'It should not swell!' he pressed it with his hands and created holes with his fingers… in the meantime we secretly took dough (supposedly he did not understand it…) and we played making cookies or we copied the movements of grandmother Panagiota. Later in the pan… a little olive oil ζε he put the pie on the pan and turned it constantly (to be baked everywhere he said…)
And we would take a seat on the divan and he would bring us plain fried bread with petimezi, or fried bread with feta filling. The feta is a little crumbly .. "it is not a cheese pie .." he said…
… And a little tired of the game a little the hot fried bread, a little the warmth of the stove… oops! One by one our sleep was getting full….
- 1/2 kg flour g.o.h.
- 1 sachet of dry yeast
- 2 tbsp olive oil
- 2 tbsp vinegar
- 1/2 tbsp sugar
- 1/2 cup salt
- 1 1/2 cup lukewarm water
- 1/2 kg grated feta
- Put the yeast in half a glass of lukewarm water and stir (not hot because the yeast will burn).
- In a bowl, mix the flour, sugar, salt well, then add the olive oil, vinegar, water and yeast and slowly stirring, add the rest of the water.
- When it becomes a soft, pliable dough that does not stick to our fingers and in the bowl, cover it with a film or a cloth and let it "rest" for about half an hour.
- Then we take a piece and open it with our hands (or with a rolling pin if we want)
- Put grated feta and roll the dough.
- Then fry it until it gets ground. We turn it on the other side and continue the same process.
- Serve plain with petimezi or honey or stuffed with feta.
We will find fried bread all over our Greece. With many variations in terms of dough and filling (with feta, tomato, pepper, etc.)
Our Kimi fried bread is thin and crunchy.