Ease of Preparation: Medium
Yield: 15-20 pieces
Ingredients:
- 4 ½ cups (1.3 L) white bread flour, plus extra for dusting
- ¾ teaspoon (4 ml) salt
- 1 tablespoon (15 ml) fast-acting yeast
- ½ tablespoon (7.5 ml) dried mint
- 1 ½ cups (360 ml) lukewarm water
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) olive oil
- ¾ cup (180 ml) grated onion
- 1 ½ cups (360 ml) pitted Kalamata olives, roughly chopped
- ½ cup (120 ml) olive oil
Method:
In a large bowl, combine flour, salt, yeast, and mint.
Create a well in the centre of the bowl and add water, honey, olive oil, and onion.
Fold the dry ingredients into the wet and mix to form a dough.
On a floured surface, knead dough for 10 to 15 minutes, or until stretchy and smooth.
Place dough in a lightly oiled bowl, cover with plastic wrap, and set to rest in a warm place for 1 ½ to 2 hours, or until it has doubled in size.
Divide the dough into two pieces, then roll each piece into a log. Slice log into rounds.
On a floured surface, use a rolling pin to flatten each round.
Press chopped Kalamata olives into rounds.
Heat a skillet with ½ cup (120 ml) of olive oil. Fry for 1 ½ to 2 minutes per side or until golden brown.
Remove from oil and place on paper towel lined plate.
Serve with Greek Village Salad (see recipe [1]).