Grandma Irini's Eliotes (Olive Breads)

For the Dough

• 3 1/3 cups (500g) Village Flour
• 3 1/3 cups (500g) Type 00 Soft Wheat Flour (Farina)
• ½ teaspoon (4g) Salt
• 1 sachet (11g) Dry Yeast
• ½ cup (115ml) Sunflower Oil
• ½ cup (145ml) Unmixed Orange Soda (Squash)
• About 2 cups (500ml) Water

For the Filling

• 1 kg Olives
• 1 cup (150g) Finely Chopped Onion
• 2 cups (130g) Freshly Chopped Coriander
• 2/3 cup (30g) Freshly Chopped Mint
• 1 tablespoon (3g) Dried Mint
• ½ cup (115ml) Olive Oil

For the Glaze

• Beaten Egg or diluted Orange Soda
• 2-3 tablespoons Sesame Seeds

For the Dough:

1. In a bowl, combine the two types of flour, salt, and dry yeast, and mix. Add the sunflower oil and rub it in, using your fingertips until coarse crumbs form.
2. Add the orange soda and mix. Gradually add the water and knead until you have a soft, fluffy dough.
3. Cover the bowl with plastic wrap and set the dough aside for 1 to 1 ½ hours to rise.

Preparing the Filling:

4. Remove the pits from the olives and chop them into small pieces. Add the onion, coriander, fresh and dried mint, and olive oil, and mix well.
5. Take a piece of dough weighing about 150g and shape it into a ball. Repeat this process with the rest of the dough.
6. Lightly flour your work surface and roll out a relatively thin round or rectangular sheet. Spread 3-4 tablespoons (60-80g) of the olive mixture evenly over the dough.
7. Roll the dough into a log and place it on a baking tray lined with non-stick parchment paper. Repeat with the remaining ingredients. With a knife, score each 'elioti' (olive bread) in 3-4 places.
8. Brush the tops with the orange soda (or egg wash) and sprinkle with sesame seeds. Bake in a preheated oven at 180°C (350°F) for 30 minutes, or until our eliotes are golden brown.