Equipment
Ingredients
Yeast Batter
- 250 ml lukewarm water, around 35C to 40C
- 7 g active dry yeast
- 10 g granulated sugar
- 250 g all-purpose flour, sifted
- 3 g fine sea salt
- 15 ml extra virgin olive oil
Frying
- 120 ml extra virgin olive oil
Garnish
- 80 g greek thyme honey, warmed slightly if too thick
- 15 g sesame seeds, lightly toasted
- 2 g ground cinnamon
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 360 kcal
- Protein
- 8 g
- Carbohydrates
- 69 g
- Fat
- 6 g
- Fiber
- 3 g
- Sugar
- 19 g
- Sodium
- 296 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 114 mg
- Calcium
- 54 mg
- Iron
- 1.5 mg
- Magnesium
- 29 mg
- Phosphorus
- 103 mg
- Zinc
- 0.9 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.7 mg
- Folate
- 61 mcg
- Water
- 74 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the lukewarm water, active dry yeast, and granulated sugar. Mix gently and let it sit for 5 minutes until frothy.
Add the all-purpose flour, fine sea salt, and 15ml of extra virgin olive oil to the yeast mixture. Whisk thoroughly until a smooth, thick, sticky batter forms.
Cover the bowl with a clean kitchen towel or plastic wrap. Place in a warm, draft-free spot to proof for 45 minutes, or until the batter has doubled in size and is very bubbly.
Pour the frying olive oil into a heavy-bottomed frying pan to a depth of about 1 centimeter. Heat over medium-high heat until the oil reaches 170°C/340°F.
Using a tablespoon dipped in water to prevent sticking, drop spoonfuls of batter carefully into the hot oil. Do not overcrowd the pan. Fry for 2 minutes on the first side until deeply golden brown.
Carefully flip each tiganita with a slotted spoon or spatula. Fry for another 1 to 2 minutes on the second side until evenly browned and puffed up.
Remove the fried tiganites using the slotted spoon, allowing excess oil to drip back into the pan. Transfer them to a plate lined with paper towels to drain. Repeat with the remaining batter.
Transfer the warm tiganites to a serving platter. Generously drizzle the Greek thyme honey over the top, then sprinkle with toasted sesame seeds and an optional dusting of ground cinnamon. Serve immediately.
Chef's Notes
- Frying in extra virgin olive oil is the traditional Greek method. It imparts a distinctly rich, peppery flavor that contrasts beautifully with the floral sweetness of the honey.
- For the lightest tiganites, ensure your batter is the consistency of a thick, sticky porridge. It should drop heavily from the spoon rather than pour in a continuous stream.
- Keep a small bowl of water near the stove. Dipping your spoon into the water between scoops will stop the sticky batter from clinging to the metal.
- Toasting your sesame seeds in a dry pan for just two minutes before sprinkling releases their essential oils and drastically amplifies their nutty aroma.
Storage
Reheating: Not recommended. If necessary, refresh in an air fryer or hot oven at 180C for 3 minutes.
Troubleshooting
Batter did not rise or bubble
Cause: The water was too hot and killed the yeast, or the yeast was expired.
Fix: Cannot be fixed. You must start a new batch with active yeast and lukewarm water.
Prevention: Ensure water is lukewarm (feels like neutral body temperature). Check yeast expiration dates.
Tiganites are dark outside but raw and doughy inside
Cause: The frying oil was too hot, cooking the exterior before the interior had time to set.
Fix: Lower the heat immediately. You can try baking the undercooked batch in a 180C/350F oven for 5 minutes to cook the centers.
Prevention: Monitor oil temperature closely. Test the oil with a single small drop of batter before committing to a full batch.
Tiganites are extremely greasy and heavy
Cause: The oil temperature was too low, causing the dough to absorb the oil rather than fry in it.
Fix: Press firmly between paper towels to extract as much surface oil as possible, but the internal texture cannot be fully fixed.
Prevention: Allow oil to come fully to temperature before adding batter, and let oil reheat between batches.
Cultural Context
Tiganites are considered by culinary historians to be one of the oldest recorded pancakes in the world, dating back to ancient Greece where they were known as tagenites, derived from the word for frying pan. They remain a beloved homestyle breakfast, often prepared on weekend mornings or during religious fasting periods since the base batter contains no dairy or eggs.
