My theia Toula’s Pishia recipe has always been a family favourite, not only for its simplicity but because it can be eaten as both a sweet and savoury dish.

Theia Toula was from Veria, Nea Nikomithia and she was taught this recipe by her mother back in the Xorio. There is nothing better than fresh warm pishia with a little drizzling of honey on top. My theia always ensured we understood the importance of good home cooked meals and emphasised that good food never needs to be complicated.

She would tell me as long as you cook with passion and love your food will always come out tasting delicious. Theia Toula came from a simple family that did not have a lot but always said to thank god for the food he provided them with and that it is not about how much you have but what you make of it.

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4 ½ cups plain flour
3 cups of tepid water
1 pinch of salt
1 teaspoon of fresh yeast
Honey or sugar to serve

Dig in! Photo: Supplied


1. Pour 3 cups of tepid water into a large bowl
2. Add one teaspoon of fresh yeast and mix until dissolved
3. Add a pinch of salt and mix
4. Add 4 cups of flour and mix until the batter reaches a thick and sticky consistency. You may need to add more flour or water until you reach this desired consistency.
5. Cover bowl with a cloth and leave aside to rise in a warm are for 45 minutes or until bubbles begin to appear.
6. Once the batter has risen heat a large frying pan with olive oil to a medium heat.
7. Scoop tablespoon sized amounts of mixture into the frypan and once browned on the bottom, turn.
8. Once both sides have cooked and are a golden brown, remove from heat and drizzle with honey. Enjoy!