Cypriot Olive and Coriander Bread
This recipe comes from a tiny village called Kouklia, in the south of Cyprus. Breadmaking is a social occasion for Cypriots and I spent one marvellous afternoon with friends making bread for the whole village. Afterwards we sat and ate the warm loaves with hummus, tzatziki, grilled meats and salad – fantastic!
Ingredients
- 500 g strong white flour plus extra for dusting
- 1 teaspoons salt
- 30 mlolive oil
- 20 g yeast
- 300 ml water warm
- 150 g Greek olives pitted and chopped
- 75 gonion peeled and chopped
- 1 handful coriander leaves fresh chopped
Instructions
- Put the flour into a large bowl and add the salt and oil.
- Dilute the yeast in a little warm water and add to the mixture.
- Slowly add the warm water, folding it in with your hand until the dough becomes pliable.
- Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl, cover and leave for 1 hour in a warm place.
- Line a baking tray.
- Divide the dough into two pieces and divide half the olives, onions and coriander between each piece.
- The dough will now be bulging.
- Mould each dough into a round shape and press firmly down.
- Sprinkle each lightly with flour and mark a cross in each one, then put them on the baking tray and leave in a warm place for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the loaves for 30 minutes until golden brown, then transfer to a wire rack to cool.
