Ladopsomo is a type of Greek fry-bread that’s puffy, lent friendly, light and crisp and is the deliciously heavenly combination of warm bread and olive oil! The olive oil creates a protective crust around the bread and gives it a full, deep flavour that goes so well with either feta cheese, fresh tomatoes or olives. You can find some of the ingredients such as Special White Flour, and Instant Dried Yeast in our online store or via our stockists.
Ladopsomo - Greek Fried Bread
- 3 1/2 cups Olympian Special White Flour
- 1 tbsp Olympian instant dry yeast
- 1 tsp Salt
- 1/4 cup Olive Oil (100ml)
- 1 1/4 cups Tepid water (300ml)
- 1 tbsp Sesame seeds (optional)
- Preheat the oven to 50C for about 15 minutes. Meantime, crush yeast with your fingers and place in a stainless steel mixing bowl; add ¼ cup or 100 ml warm water and stir to form a thick pulp.
- Combine flour with salt in a large mixing bowl. Add yeast mix and knead into a smooth, elastic dough, adding water as necessary.
- Pour about half the olive oil into a baking dish, turning so that it coats the entire bottom. Transfer dough to baking dish. Using your hands, spread evenly to fill the baking dish. Sprinkle with sesame seeds. Cover with plastic wrap and towel and let stand in the warm oven for 20-30 minutes to rise until double.
- Take out the oven - by now it has risen - and set it on a warm place. Heat oven to 400F or 200C. The olive oil allows the dough to relax and grow and helps it to not stick to the bottom of the baking dish and you get a crisp nearly fried bottom crust. Then drizzle the rest of the olive oil on top and sprinkle with sea salt, sesame, olives or what ever you love (or is available in the kitchen).
- Bake bread for about 40 minutes or until golden brown. Turn off the oven and let bread cook for 10 minutes more. Remove from oven and let cool.
- Kali orexi!!