Stuffed Olive Flatbreads

• 300 ml tepid water
• 8 g instant yeast
• 1 tsp honey
• 500 g white bread flour
• pinch salt
• Extra flour for dusting
• Olive oil for pan frying
• 120 g chopped Kalamata olives
• 60 g chopped coriander
• 4 piece spring onions, chopped

1. 1

   1.) Combine the yeast and honey in the tepid water and whisk until frothy.

2. 2

   2.) Mix in the flour with a wooden spoon, then knead using a standing mixture or by hand for 2-3 minutes. Add the pinch of salt and continue kneading to incorporate.

3. 3

   3.) Once the dough is firm, leave in a bowl and cover with a clean tea towel. Set this aside to rise for half an hour.

4. 4

   4.) Meanwhile, prepare the filling by combining the ingredients listed above in a bowl.

5. 5

   5.) Divide the dough into 8 even pieces and roll to form balls. Stretch and flatten the dough ball and stuff with the olive filling. Then pinch the sides of the dough to close and carefully flatten with a rolling pin.

6. 6

   6.) Heat up a drizzle of olive oil in a frying pan over a medium heat. After a minute, add one flatbread in and cook on both sides for 1-2 minutes, flipping half way through. Repeat this process with the rest of the flatbreads, making sure to add a drizzle of oil to the pan each other.

7. 7

   7.) Serve warm.

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