Eliopittes are made with a fragrant dough enriched with mastic and mehleb and filled generously with chopped olives, onion and dried mint. Rolled, coated in sesame seeds and baked slowly, they strike a balance between bread and filling, making them ideal for slicing and sharing, whether warm from the oven or enjoyed later in the day.
Difficulty: 4/5
Preparation time: About 6 hours (including rising)
Baking time: 35–45 minutes
Yield: 10–12 medium eliopittes
Ingredients
For the dough
- 6½ cups unbleached all‑purpose flour
- 6½ tablespoons vegetable shortening (spry)
- A small pinch of salt
- ¾ tablespoon ground mastic
- ¾ tablespoon ground mehleb
- 2 large eggs
- 3¼ cups milk
- 2 sachets dry yeast
- Just under ⅛ cup sugar
- Sesame seeds
For the filling
- 1.5 kg pitted and chopped olives (Kalamata, Moroccan and Royal recommended)
- 1 onion, finely chopped
- ¼ cup olive oil
- 2 tablespoons dried mint, ground
Method
Step 1: Prepare the filling by mixing the chopped olives, onion, olive oil and dried mint in a large bowl. Set aside while you prepare the dough.
Step 2: In a large bowl, mix the flour, mastic, mehleb and salt. Add the vegetable shortening and rub it into the flour with your fingertips until evenly incorporated.
Step 3: Dissolve the yeast in 1 cup of warm milk with 1 tablespoon of sugar. Cover and leave in a warm place for about 15 minutes, until a light foam forms.
Step 4: Warm the remaining milk with the rest of the sugar over low heat. Transfer to a bowl.
Step 5: Beat the eggs and add them to the warm milk mixture. Keep warm.
Step 6: Add the yeast mixture to the flour. Gradually add the milk and egg mixture, mixing by hand to form a soft dough. If needed, add a little warm water.
Step 7: Knead the dough until smooth and elastic, about 10–15 minutes.
Step 8: Cover the dough and leave to rise in a warm place for about 2 hours, until doubled in size.
Step 9: Punch down the dough firmly.
Step 10: Cut a piece of dough about the size of a small lemon and roll it into a rectangle about 23 cm long.
Step 11: Place 2–3 tablespoons of filling along the lower half of the rectangle. Roll tightly to form a log.
Step 12: Spread sesame seeds on a work surface and sprinkle lightly with water. Roll the dough log over the seeds to coat all sides.
Step 13: Place on a baking tray lined with baking paper. Repeat with the remaining dough.
Step 14: Cover the trays and leave the eliopittes to rise again for about 1 hour.
Step 15: Preheat the oven to 160°C. Lightly brush the tops with egg wash and bake for 35–45 minutes until golden.
Source: afroditeskitchen
