In issue 117 of frankie, we brought you a delectable Watermelon and Ouzo salad from A Seat at My Table: Philoxenia by Kon and Sia Karapanagiotidis. We hope the refreshing nosh helped you beat the heat! Today for our special frankie fellows, we bring you an extra recipe for your next weekend brekkie: tiganites (aka greek pancakes).

This recipe book is filled with delicious vegetarian and vegan Greek recipes, along with some helpful tips and tricks from Kon's mother, Sia and his late-father, Leo. Kon is also the founder of the Asylum Seeker Resource Centre (ASRC) and will donate 100 per cent of his proceeds from the book to the ASRC, with Hardie Grant also giving $1 from each book sold.This is an edited extract from A Seat at My Table: Philoxenia by Kon and Sia Karapanagiotidis, published by Hardie Grant Books. Available in stores nationally, RRP$45.00. Photography by Sarah Pannell.

TIGANITES | GREEK PANCAKES

This dish originates from the ancient griddle-cake dish called teganitai – it’s been enjoyed by Greeks for thousands of years and is thought to be the world’s first recorded version of pancakes!

It is incredibly versatile – you can top it with crushed walnuts or pistachio nuts, or even stuff it with chocolate. I love this version the most, as you have a wonderful contrast between the saltiness of the feta and the sweetness of the honey.

SERVES 4

INGREDIENTS
750 ml (25½ fl oz/3 cups) lukewarm water
2½ teaspoons yeast
1 teaspoon white or brown sugar
1 kg (2 lb 3 oz) 00 flour, plus extra for dusting
2 teaspoons salt
2 tablespoons extra‑virgin
olive oil, plus extra for greasing
250 g (9 oz) Greek feta, crumbled
2 eggs, beaten
125 ml (4 fl oz/½ cup) canola oil
200 g (7 oz) honey (or as much as you like)

Combine water, yeast and sugar in a large bowl and set aside for 15 minutes. Gradually sift in the flour and the salt and add the oil. Using your hands, mix to combine, then roll the dough into a ball. Transfer to a lightly floured bench and knead for 5–7 minutes until you get a lovely soft dough that bounces back when you put your thumb into it (don’t overdo it, you do not want it to get dry).

Place the dough in a well-oiled bowl, cover with plastic wrap and set aside in a warm place to prove for at least 2 hours.

Once the dough has doubled in size, return your dough to a lightly floured surface and gently knead. Divide into 140–150 g balls.

Roll each dough ball out into small rounds like pizzas. (Keep the dough pieces you are not using covered with a wet tea towel so they do not dry out.)

Scatter each with a little feta and beaten egg. Take the edges of your dough and bring it into the centre like you are folding and wrapping a present. Now roll into a circle again by very gently rolling out with your rolling pin.

You can even put a small bowl over your dough (be careful not to cut into the dough) to help you get the circle shape you want.

Prick each dough half a dozen times with your fork to make it easier to fry and cook the feta and egg inside.

Heat 60 ml (2 fl oz/¼ cup) of the canola oil in a large frying pan until hot. Add dough parcels, in batches, adding 60 ml (2 fl oz/¼ cup) of the canola oil each time, and cook for 2–3 minutes on both sides until golden. Note that the longer you are frying, the hotter the pan will get, so they may increasingly take less time, and you will need to keep a close eye on them to ensure they don’t burn. Drizzle with honey to serve.

MAKE IT VEGAN
By using a vegan Greek feta and date or maple syrup instead of honey.

MAKE IT GLUTEN-FREE
By just using a gluten-free flour.

WHAT TO DO WITH LEFTOVERS
With leftover dough, cut into single‑serve balls and place in zip‑lock bags; freeze if not using anytime soon, otherwise it will keep in the fridge for a week.