Paradosiako Xoriatiko Psomi – Traditional Cypriot Village Bread (Κυπριακό Παραδοσιακό Χωριάτικο Ψωμί)
Paradosiako Xoriatiko Psomi – Traditional Cypriot Village Bread (Κυπριακό Παραδοσιακό Χωριάτικο Ψωμί)
The kind of bread that feels like Yiayia’s home. It’s humble, honest, and made with the most basic ingredients, yet it carries so much in every loaf. This is the bread you would find in Cypriot villages being baked in outdoor clay ovens, filling the air with that gorgeous smell that makes everyone wander into the kitchen. The crumb stays soft and tender, perfect for soaking, while the crust forms a thin, rustic layer that cracks beautifully as it cools. It is the type of bread that reminds you how simple food can still feel incredibly nourishing.
Ingredients
Method
- Add the tepid water, yeast and honey to a bowl. Mix gently and leave for 10 minutes until it becomes foamy.
- Add the flour and salt to a large bowl. Pour in the yeast mixture and olive oil.
- Mix until the dough starts to come together. Knead for about 8 to 10 minutes until smooth and elastic. Add a little extra water if it feels too dry.
- Shape into a ball. Place in a lightly floured bowl and cover with a clean tea towel. Rest in a warm spot for 2 hours until doubled in size.
- Punch down the dough. Shape into two round loaves.
- Place on a baking tray lined with baking paper. Cover and rest again for 30 to 40 minutes.
- Preheat the oven to 220C fan. Before popping your bread in the oven, score around the side of the bread.
- Bake for 30 to 40 minutes until golden and the base sounds hollow when tapped.
- Cool on a rack before slicing.
