One can of black olives
3 table spoons of olive oil
3 cups of normal flour
salt to taste
enough lukewarm water to make the dough
Chop the olives finely but leave some big pieces.
Make a hollow in the middle of the flour mountain and add the olive oil, salt and the beaten eggs and bit of water and knead well to a dough.
Keep it in the refrigerator covered with a damp cloth for nearly 2-3 hours. Take it out and knead well to make soft dough. You can make either buns shape or pancake shape big rounds with not more than the thickness of 1 and half cm bread and using a baking brush with cold water. Then bake in a pre-heated (250gas mark) over until done.
Brush over cold water couple of times while they are in the oven to bring a nice colour.
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