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!
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.