Olive Stuffed Flatbreads
Since a lot of you loved my Eliopita and Greek flatbread recipe, I’ve combined the best of both by stuffing Kalamata olive filling into soft, warm flatbreads. These olive-stuffed flatbreads are simple to make and perfect as a snack or side dish! 🫓😮💨
Ingredients
300ml tepid water
8g instant yeast
1 heaped tsp honey
500g white bread flour
Pinch of salt
Extra flour for dusting
Olive oil for pan frying
For the olive filling:120g chopped Kalamata olives
60g chopped coriander
4 spring onions, chopped
1 hr 30 mins to prepare and cook | Yields 8 flatbreads
Method
Combine the yeast and honey in the tepid water and whisk until frothy.
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.
Once the dough is firm, leave it in a bowl and cover it with a clean tea towel. Set this aside to rise for half an hour.
Meanwhile, prepare the filling by combining the ingredients listed above in a bowl.
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.
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.
Serve warm.
