Olive-filled flatbread
Dimitra's Dishes · ♥ 524 likes · 12K views · 8 min video
Timestamp
Ingredients
Method
Techniques
- ¼ cup sun-dried tomatoes
- 2 cup lukewarm water
- 2 tsp granulated sugar
- 1½ tsp active dry yeast
- ¼ cup flour
In the mixer bowl combine the lukewarm water, sugar, yeast and a quarter cup of flour; mix and leave about eight minutes until a cloud forms on top.
Activating the yeast
- 4 cup all-purpose flour
- 1½ tsp salt
- ¼ cup olive oil
Whisk four cups of flour with the salt; add a quarter cup of olive oil and the flour to the yeast mixture. Knead 10 minutes on low speed. The dough is sticky; add no more flour.
Transfer to a lightly greased large bowl, toss to coat, cover with plastic wrap or a towel and leave in a warm place to double, one to two hours.
- 1 whole large onion
- ¼ cup olive oil
Cook the finely chopped onion in about a quarter cup of olive oil with a pinch of salt until soft and golden.
- salt
- 4–5 whole scallions
Slice the scallions; wash them in a bowl of cold water, lift into a strainer, add to the pan and warm through a minute or two; take off the heat.
- 8–10 oz olives
- parsley
- 1 tsp dried mint
- freshly cracked black pepper
Chop the olives and sun-dried tomatoes and add with the parsley, a teaspoon of dried mint and black pepper; taste.
Olives, sun-dried tomatoes and mint
Turn out the dough; cut in half, then each half in four and then in half, for 16 portions. Use a little olive oil, not flour, if sticky.
Dividing the dough
Press each portion into a flat round without letting it go transparent; distribute the filling equally among all of them.
- finely ground semolina flour
Line three baking trays with parchment and sprinkle with a thin layer of fine semolina if available.
Semolina trays and pressing out
- all purpose flour
Press each filled round out as large as possible without tearing, tossing it in a little flour first if it tears; place on the trays.
- butter
- black sesame seeds
Brush the tops with melted butter (or olive oil) and sprinkle with black sesame seeds.
Bake at 400F about 20 minutes until golden: 15 minutes on the centre rack, then about eight more on the top rack. Two trays at a time in a single oven.