How to make
Tiganites are something between mekitsi and buhti, the difference with them is that they are prepared rather baked with less fa, and the dough for them is thinner.
I present to you my tiganites with milk and yeast.
They take time, but they are worth the patience.
The yeast is dissolved with the sugar in the milk, warmed very slightly to body temperature.
When it activates, add the slightly beaten eggs, a little oil, flour and salt.
It is stirred intensively until a soft and stretchy dough is obtained.
Cover the bowl with foil and refrigerate until the next morning.
Take it out, stir and let it rise in a warm place until it activates well, about 1 hour.
Heat a non-stick frying pan over medium heat and add oil in a thin layer.
With abundantly greased hands, pieces of the dough are torn off and stretched and flattened.
The tiganites are baked/fried until golden on both sides.
They are eaten warm for breakfast with white cheese, yellow cheese, jam, honey or powdered sugar.
