Introduction
Elioti, also known as olive bread, is a traditional Cypriot bread filled with black olives, onions, and aromatic herbs. It’s a savoury bread that is perfect for breakfast, snacks, or as an accompaniment to meals. The combination of olives and herbs gives it a distinctive flavour that is beloved in Cypriot cuisine.
Ingredients
Serves Approximately: Large loaf serves 8 – 10 People
For the Dough:
- All-Purpose Flour: 4 cups
- Instant Yeast: 2 teaspoons
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Olive Oil: 1/4 cup
- Warm Water: 1 1/2 cups (approximately 110°F)
For the Filling:
- Black Olives: 1 1/2 cups, pitted and roughly chopped
- Onion: 1 medium, finely chopped
- Fresh Mint: 1/4 cup, finely chopped
- Fresh Dill: 1/4 cup, finely chopped
- Fresh Parsley: 1/4 cup, finely chopped
- Olive Oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black Pepper: 1/2 teaspoon
Equipment
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- Large Mixing Bowl
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Clean Kitchen Towel
- Baking Sheet or Bread Loaf Pan
- Knife
- Cutting Board
- Rolling Pin (optional)
- Parchment Paper (optional)
Instructions
1. Prepare the Dough:
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- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
- Add the olive oil and warm water to the dry ingredients. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour.
2. Let the Dough Rise:
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- Place the dough back into the mixing bowl and cover it with a clean kitchen towel.
- Allow it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
3. Prepare the Filling:
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- While the dough is rising, prepare the filling. In a mixing bowl, combine the chopped black olives, finely chopped onion, fresh mint, dill, parsley, olive oil, salt, and black pepper. Mix well to combine.
4. Shape the Bread:
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- Preheat your oven to 375°F (190°C).
- Once the dough has risen, turn it out onto a lightly floured surface.
- Roll or press the dough into a large rectangle, about 1/2inch thick.
- Spread the olive mixture evenly over the dough.
- Roll the dough up tightly, like a jelly roll, or fold it over like a calzone, ensuring the filling is sealed inside.
5. Bake the Bread:
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- Place the rolled or folded dough onto a baking sheet lined with parchment paper or into a greased bread loaf pan.
- Cover the dough with a clean kitchen towel and let it rise again for about 30 minutes.
- Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
6. Cool and Serve:
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- Remove the bread from the oven and let it cool on a wire rack.
- Slice and serve warm or at room temperature.
Tips
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- Olives: Use good-quality, pitted black olives. You can also use a mix of black and green olives for a different flavour.
- Herbs: Fresh herbs add a vibrant flavour, but you can substitute with dried herbs if fresh ones are not available (use 1 tablespoon each of dried mint, dill, and parsley).
- Filling Variations: You can add a bit of feta cheese to the filling for extra flavour.
- Resting Time: Allow the bread to cool slightly before slicing to prevent it from becoming too crumbly.
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