Cypriot (Greek) buns with olives (eliopites)

Category: Yeast bread
Kitchen: Cypriot
Cypriot (Greek) buns with olives (eliopites)

Ingredients

flour 500 g
water 1 glass
dry yeast 1 sachet
wine vinegar 1 tsp
salt 1/2 tbsp. l
sugar 2/3 st. l.
olive oil 1/3 cup
olives taste

Cooking method

I have a complicated relationship with dough, in particular, and with baking, in general. I have no relationship with dough and pastries, from the word "absolutely". So - this is practically the first completely independent attempt to take and bake something there! Therefore - do not judge strictly. What has grown, as they say, has grown.

We really liked the olive buns we tasted in Cyprus. There was an attempt to find out the recipe. They even told us, but the result was disappointing. But ... thanks, there was a kind person - he shared a recipe, which is called "straight from there". So I decided, choosing the moment when everyone left with a guarantee "for the whole day" to implement this recipe. Why waited until no one was home? But it would not work - I would feed the birds and would not tell anyone. But ... albeit not perfect (the crust is slightly overdried), but it worked. The main thing is that the taste is practically the same. So - thanks to one, by the way, wonderful artist for the suggested recipe!

So.
It will take a pound of flour.
Glass of water. I took it boiled at room temperature. I added a bag of dry yeast to it.
Vinegar. Half a tablespoon, i.e. two incomplete teaspoons. I took wine vinegar - 6%. I must say right away that, in my opinion, this amount is too much. Sugar then leveled the taste, but it is better to take only one spoon ... a teaspoon.
Half a tablespoon of sugar and an incomplete tablespoon of salt.
A quarter cup of olive oil. Again, based on the result, it was possible to take a little more - a third of the glass.
And mix it all well. Carefully.
Note that if you bake loaves, then put olives into the dough at once. About a glass.

Cypriot (Greek) buns with olives (eliopites)

And then gradually add flour and knead the dough. In this regard, the kneader is very convenient.

Cypriot (Greek) buns with olives (eliopites)

You need to knead well until you get a soft dough that does not stick to your hands. Cover the dough with a towel and let it rest and rise for about 1 hour.

Cypriot (Greek) buns with olives (eliopites)

In an hour, the dough, as they say, will do, having increased in volume, almost twice.
Knead the dough well again.
And, since small buns were conceived, I divided it into four parts and then rolled it into pancakes about five millimeters thick.
Each pancake was divided into four sectors.
Olives. I only found canned ones. BUT! I highly recommend taking all the same barrel ones, those that are fatter and in such an oily brine. They are juicier.

Cypriot (Greek) buns with olives (eliopites)

And, laying out, like this, olives - we twist rolls - kalachiki.

Cypriot (Greek) buns with olives (eliopites)

Cypriot (Greek) buns with olives (eliopites)

On a baking sheet, baking paper, butter on paper, future buns on butter.

Cypriot (Greek) buns with olives (eliopites)

Preheat oven to 180 degrees.
Bake for about forty - fifty minutes.
And here the lack of experience worked. My Beloved suggested this to me later - I had to slightly moisten the crust and cover it well. For a little while. And the crust would become soft. But ..., alas, at the moment there was no one to prompt.

Cypriot (Greek) buns with olives (eliopites)

But it turned out really tasty.

Cypriot (Greek) buns with olives (eliopites)

The dough was baked very well, the olives ... well, I said everything above about them. And the dough to taste is exactly what was in the original Greek buns (eliopites).
Angela at the meal!
Cypriot (Greek) buns with olives (eliopites)


Laly
Thanks for the recipe. I don’t know how about the authenticity of the taste and appearance, especially considering the fact that the flour is for chapatis (coarse grinding), but it turned out awesome.The only thing I regret is that I rolled it thin Cypriot (Greek) buns with olives (eliopites)

In the fault - a gopher olives are there))

Cypriot (Greek) buns with olives (eliopites)
Ivanych
Quote: Laly
In the rift - and there are olives on the ground squirrel))

And what a delicate crust ... not like mine!
kavmins
I love cute buns and olives) and I grease the pastries with water and vegetable oil, if sweet, add a little sugar and cover with a towel
Laly
Quote: Ivanych
And the crust is so tender
All because I took the advice of your beloved - convey your gratitude to her
Ivanych
Quote: Laly
Give her thanks

Thank you! I will definitely pass it on!
TATbRHA
Now I'm kneading these buns. And I'm angry: "full, incomplete ..." How big is the glass? How many grams is a bag of yeast? It is written on it ... Long ago, the scales were invented so that people would not fool their heads. Because tablespoons and teaspoons come in different capacities. Or is it a spoon from a bread machine? And glasses, glasses ...
Alan22
These are probably very tasty buns, but I'm not sure if I can make them. (

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