1. In a bowl, add the flour and salt and mix to prevent the salt from coming into direct contact with the yeast. Add the yeast, mix, and then pour in the water. Knead until you have a fluffy dough that is slightly sticky to the hands. Cover with plastic wrap or a towel and set aside for 1 hour to rise.
2. Add the dry onion, spring onions, coriander, and mint, and knead until they are evenly distributed throughout the dough.
Dip your hands in water and take about 250g of the dough. Place it on a cutting board and flatten it slightly, like a small pie. Place about 15 olives (50g) inside. Fold the edges of the dough inwards to form the elioti. Wet your hands, carefully remove the elioti from the cutting board, shape it, making sure the olives don't poke out, and place it on a baking tray lined with non-stick parchment paper. Repeat the process with the remaining ingredients. You will have 8 eliotes.
3. Cover with a towel and set aside for 30 minutes to rise. Bake the eliotes in a preheated oven at 180°C for 50 minutes or until golden brown.
