How to make a Tyropsomo
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 1/3 cup warm water (110 degrees F/45 degrees C)
- 2 cups all-purpose flour
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 250gr feta cheese
- mint leaves or basil
- black pepper
- 1 teaspoon of thyme
- 1/2 teaspoon black caraway (optional)
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 5 minutes.
In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 2 minute.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 475 degrees F (245 degrees C).
In a small bowl crumble the feta cheese with 2 tablespoon of olive oil and add the pepper and the aromatic herb of your choice.
Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a thin sheet and fill it with the cheese mixture. Fold the dough sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt, thyme and black caraway.
Bake the tyropsomo in preheated oven for 15 to 30 minutes, depending on desired crispness.
/ Prep time: 20 min / Cooking time: 20 – 30 min.
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