Sunday, June 26, 2011

Fried Olive Breads

This recipe is from one of my favourite new additions to my cookbook shelf: Vefa's Kitchen (Phaidon). Vefa has been writing cookbooks since the 1980's and this one is a collection of traditional recipes from all the different regions of Greece. It's a hefty volume of  700 pages, with hundreds of recipes- so many to try...

Fried Olive Breads


-350g bread flour
-1/2 tablespoon dried quick yeast
-2 tablespoons honey
-2 tablespoons olive oil, plus extra for frying
-250ml lukewarm water
-1/2 tsp salt
-120g Kalamata olives, stoned and chopped

1. Sift the flour into a large bowl, stir in the yeast, and make a well in the centre. Pour in the honey, oil, and lukewarm water. Add the salt then incorporate the dry ingredients into the wet and knead to a soft pliable dough, adding more flour if necessary. Cover the bowl and leave the dough to rise for an hour, or until doubled in size.
2. On a floured surface, roll the dough to a rectangle 1cm thick and sprinkle the olives on top. Roll up tightly and slice crosswise into 1cm rounds. Flatten these slightly and leave to rise for 15 minutes.
3. Heat some olive oil in a large frying pan and fry the breads a few at a time, 5-8 minutes each side or until puffed up and browned.

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