Eliotes (Cypriot Olive Breads)

Name: Eliotes (Cypriot Olive Breads)
Cuisine: Cypriot
Ingredients: 1 kg Village flour; 1 cup fine semolina; 1 sachet dry yeast; 1 teaspoon sugar; ½ teaspoon cinnamon; ½ teaspoon salt; 1 cup olive oil; 1-2 tablespoons vinegar; 1 dry onion, ground; 1 deep dish of olives; ½ cup fresh mint; 1 tablespoon dried mint; 1 cup fresh coriander, chopped; 3-4 fresh spring onions, chopped

Recipe from Androula Kefala

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Eliotes (Cypriot Olive Breads) - Recipe image

INGREDIENTS

1 kg Village flour
1 cup fine semolina
1 sachet dry yeast
1 teaspoon sugar
½ teaspoon cinnamon
½ teaspoon salt
1 cup olive oil
1-2 tablespoons vinegar
1 dry onion, ground
1 deep dish of olives
½ cup fresh mint
1 tablespoon dried mint
1 cup fresh coriander, chopped
3-4 fresh spring onions, chopped

METHOD

In a bowl, mix the flour, fine semolina, yeast, sugar, cinnamon, and salt.
Add the olive oil, vinegar, and ground onion, and mix. Gradually add water and knead the dough.
Let the dough rest for a while, then add the olives, fresh mint, dried mint, coriander, and spring onions.
Mix well and cut into 6-8 'Eliotes' (olive pies/breads). Place them on a baking tray lined with non-stick parchment paper.
Let them rise for about ½ to 1 hour, and bake in a preheated oven at 180°C for 45-50 minutes or until golden brown.