The commonest mistake here is putting the usual amount of salt in the dough. The olives are already salty; once the filling meets the dough the salt doubles. Halve the salt in the dough.
Ingredients
For the dough
For the filling
For the top
Method
-
Prove the yeast
Leave the warm milk, sugar and yeast for 10 minutes.
-
Knead
Add the yoghurt, olive oil, egg, salt and flour, knead for 10 minutes and prove for 1 hour.
-
Make the filling
Fry the onion in olive oil for 6 minutes, mix with the chopped olives, oregano and pepper flakes and cool.
-
Fill
Open out the pieces of dough, add filling, close and roll them.
-
Bake
Arrange on a tray, rest for 15 minutes, brush with egg yolk, scatter with sesame seeds and bake at 180 degrees for 25 minutes.
Tips
- Halve the salt in the dough; the olives bring the rest of it.
- Chop the olives coarsely, as finely chopped olives disappear into the dough.
- If the brined olives are very salty, soak them in water for 20 minutes and drain.
Nutrition
240
kcal
6 g
Protein
13 g
Fat
26 g
Carbs
2 g
Sugar
2 g
Fibre
Values are per serving and approximate.