Niki Louca from My Greek Kitchen shares her favourite recipe for Eliopites (olive bread) with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Ingredients:
- 3 cups strong plain flour
- 2 cups Self Raising flour
- 1 cup olive oil
- 2 cups orange juice
Filling:
- 1.5kg of pitted and chopped olives (Kalamata are recommended)
- 5-6 onions finely chopped
- 2 tsp of ground dry mint
Method:
- Heat your oven to 180C. Prepare 2-3 trays with baking paper.
- Prepare the filling. Add chopped olives, and onion, and dry mint into a large bowl. Mix and let rest while you prepare the dough.
- Prepare the dough. Mix together the flours with the liquids. Knead the dough well and let it rest for about 15 minutes – then divide dough into 7 equal portions.
- Roll out 1 portion of dough as you would a pizza – but a rectangle, approx. size 40cm x 30cm. Do not worry if the measurements and shape is not perfect. It needs to be thin enough so it cooks in the middle but also thick enough so it doesn’t collapse. Approx. 3 mm.
- Spread some of the olive mixture (how much you put on it depends on you) all over the dough and slowly roll it into a scroll. Carefully lift it and put in tray.
- Repeat process till all portions are done. Bake till golden brown – approx. 35-40 mins depending on your oven.
- Transfer to cooling rack.
- Once cooled they can be frozen up to 6 months.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
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