Individual Olive Rolls (Eliotes)

For the Dough

• 1 kg Village flour
• 1 cup olive oil
• 3 tablespoons baking powder
• 1 small coffee cup ouzo or Zivania (Cypriot pomace brandy)
• 2 cups orange juice

For the Filling

• 1 cup olives
• ½ cup fresh mint
• 1 tablespoon dried mint
• 2 large dry onions

For the Coating

• 1 ½ cups boiled sesame seeds

1. In a bowl, or in the mixer bowl, place all the ingredients for the dough and knead very well. Cover and set aside for 1 hour to rest. In a blender, grind all the ingredients for the filling.
2. Take a little dough, roll it out with a rolling pin into a rectangular sheet, and place the filling on one edge (in a line). Roll it up and dip the rolled dough into the sesame seeds. Roll it around so it's fully coated. Place it on your work surface and roll a little more to make sure the sesame seeds stick well. With a sharp knife, score the rolled dough in 3 places. Place non-stick baking paper on a baking tray and put the rolled dough on it. Repeat the same process with the remaining ingredients.
3. Bake in a preheated oven at 180°C for 45 minutes.