Eliopittes (Cypriot Olive Bread)
Soft individual Cypriot bread rolls with black olives, spring onion, cilantro and mint — a fragrant traditional bake for breakfast or meze.
Ingredients
- wheat flour500 g
- olive oil180 ml
- dry yeast1 tsp
- salt5 g
- warm water220 ml
- pitted black olives75 g
- green onion50 g
- fresh cilantro10 g
- fresh mint10 g
Instructions
In a large bowl, combine the wheat flour, salt and dry yeast. Pour in 120 ml olive oil and rub the mixture between your fingers until the flour evenly absorbs the oil.
Gradually pour in 220 ml warm water and knead into a soft, slightly sticky dough. Knead for about 10 minutes, until it becomes elastic.
Cover the bowl with a towel or plastic wrap and let the dough rest in a warm place for 60 minutes, until it roughly doubles in size.
Add the chopped black olives, spring onion, fresh cilantro and fresh mint to the dough. Gently knead so the add-ins are evenly distributed.
Divide the dough into 6 pieces and shape into round rolls. Place them on a parchment-lined baking sheet, cover with a towel and let rest for another 30 minutes.
Preheat the oven to 180 °C. Brush the rolls with the remaining 60 ml olive oil and bake for 45–50 minutes, until golden brown. Let cool slightly before serving.
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