Quirky Foodster

Breads

Elioti (Cypriot Olive and Onion Bread)

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Ingredients

  • - Strong white flour — 500 g (4 cups)
  • - Instant yeast — 7 g (2.25 tsp)
  • - Warm water — 300 ml (1.25 cups)
  • - Olive oil — 60 ml (1/4 cup)
  • - Black olives, pitted and chopped — 150 g (5 oz)
  • - Onion, finely chopped — 1 medium
  • - Dried mint — 1 tbsp
  • - Salt — 1 tsp

Method

  1. Combine flour, yeast and salt in a large bowl.
  2. Add warm water and 2 tablespoons of the olive oil, kneading for 10 minutes until smooth.
  3. Knead in the chopped olives, onion and dried mint until evenly distributed.
  4. Cover and let rise for 1 hour until doubled in size.
  5. Shape into a flat, round loaf on a baking tray and drizzle with remaining olive oil.
  6. Let rise for a further 20 minutes.
  7. Preheat oven to 200°C (390°F) and bake for 25-30 minutes until golden and hollow-sounding when tapped.
  8. Cool slightly before slicing.

Introduction: A rustic flatbread studded with chopped olives, onion and mint, elioti is baked in village wood-fired ovens
and traditionally enjoyed as a simple, filling snack or alongside soups, reflecting Cyprus's abundant olive
groves.

Cultural Background: A rustic flatbread studded with chopped olives, onion and mint, elioti is baked in village wood-fired ovens
and traditionally enjoyed as a simple, filling snack or alongside soups, reflecting Cyprus's abundant olive
groves.

Variations: Vegetarian. Naturally vegan as traditionally prepared.

Storage: Store wrapped at room temperature for up to 3 days.

Reheating: Warm in a 180°C (350°F) oven for 5-8 minutes to refresh the crust.

Nutrition: Per serving: ~240 kcal, 6g protein, 8g fat, 36g carbohydrate.

FAQs

Q: Is this bread vegan?
A: Yes, naturally vegan.

Q: Can I freeze the dough?
A: Yes, freeze after the first rise, then thaw and continue with shaping and baking.