• 500 gr. flour for all uses
  • 8 gr. dry yeast or 15 gr fresh yeast
  • 1 teaspoon salt
  • 1 tablespoon vinegar
  • 2 tablespoons extra virgin olive oil PDO Kalamata
  • 1½ cups of warm water


In a large bowl, add the flour and make a chuckhole in the middle to pour vinegar, yeast, olive oil, salt and water. Knead until the dough won’t get stuck on the bowl.

Cover the dough and set aside to rest for 20 minutes.
Then hand it into equal dough balls, depending on the size you want them.

Spread some flour on the counter and use a rolling pin to roll the dough out (thin).
Fry the tiganopsoma in hot olive oil until they get a pink color on both sides.

When cooked , place them in paper towel for a few minutes.

Serve with Feta Cheese and Kalamata Olives PDO.


Municipality of Kalamata

Kalamata Gastronomy

Athinon 99, Kalamata