Olive Rolls from Cyprus לחמניות זיתים מקפריסין

Ok..after eating half roll (they are realy very big), I can tell you - Eliotes(thanks to avital) has a nice name.. and are realy tasty.
I like the wholemeal flour addition , It's more healthy and It gives a fine texture to those rolls.

Next time .. [yes, there will be next time!) I'll add the herbs and more olives [Even kalamata olives are uncommon here , don't ask me why:-( ]

Eliotes - Olive Rolls from Cyprus/The Mediterranean Collection /Louise Pickford

Makes 8 rolls

2 1/2 ts dried active yeast

300 ml warmed water

1 ts sugar (caster sugar)

500 gr strong white flour

125 gr wholemeal flour

1 ts each dried mint & oregano (I didn't add them..)

1 1/2 ts sea salt + extra to sprinkle

3 TB extra virgin olive oil +extra to drizzle

175 gr kalamata olives,pitted [I didn't have kalamata olives :-( ]

H O W

1.Dissolve the yeast in the warmed water,stir in sugar and leave to froth in a warm place for 10 minutes.

2. Sift the flour into the bowl of a mixer,stir in the herbs and salt. gradually work in the frothed yeast mixture and oil to form a soft dough, adding a little extra warm water, if necessary. knead for 8-10 minutes until the dough is smooth and elastic.

3. Finely chop 25 gr of the pitted olives and slice the rest.(I didn't do this ..), transfer the dough to a lightly floured surface and work in the chopped olives . shape into a ball,place in an oiled bowl,cover and leave to rise for 1 hour until doubled in size.

4. Knock back the dough, divide into 8 and shape each one into a flat round.

place a spoonful of the remaining olives in the center of the dough,pull up and pinch the edges together to seal and shape into rolls.

5. Place the rolls seam side down on a baking sheet, cover and leave for 35-45 minutes (1 hour..), until doubled in size.drizzle the rolls with a little oil,sprinkle over some sea salt and bake in a preheated oven- 220C (425F), for 20-25 minutes, until risen and golden.cool on a wire rack.

 

Yes, It's right - I didnt add all the olives amount, that's the reason It's hardly seen.. but these rolls are very tasty with few olives in.. ! :-)

בצק לשמונה לחמניות זיתים :2.5 כפיות שמרים יבשים,300 מ"ל מים פושרים,כפית סוכר או אבקת סוכר, חמש מאות גרם קמח ללחם,125 גרם קמח מלא,לפי בחירה- ולא חובה ניתן להוסיף כפית אורגנו יבש ונענע יבשה,כפית וחצי מלח גס, וגם מלח גס לזריה,175 גרם זיתי קלמטה קצוצים- אני שמתי פחות

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