Bread sounds like homework. This one isn’t. There is no yeast, no kneading and no rising — you stir a yogurt dough together in the mixer, fold in a lot of olives, feta and herbs, and pat it into rounds with wet hands. Twenty minutes later they come out golden and flaky.
They are a cousin of eliotes, the Cypriot olive breads, which traditionally use orange juice in the dough in place of water. Here the yogurt is doing that same job — an acid instead of plain water — which is what makes them tender without any yeast at all. The sesame on top is traditional. The feta is not, though plenty of home cooks add it anyway.
Ingredients
The Wet
- ½ cup olive oil
- 3 eggs
- 1 cup yogurt
- About ½ cup milk, as needed
The Dry
- 3½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1–1½ tsp salt
Folded In
- 1½ cups black and green olives, pitted and chopped
- 1 cup feta, shredded
- 1 cup fresh parsley, chopped
- ¾ cup fresh mint, chopped
The Tops
- 1 egg, whisked with 1 Tbsp water
- A little olive oil
- White sesame seeds
Instructions
- Whisk the wet. Olive oil, eggs and yogurt whisked together until smooth, in the bowl of the stand mixer.
- Dry in, a little at a time. Flour, baking powder, baking soda and salt added gradually rather than all at once.
- Fold in everything else. Olives, feta, parsley and mint, folded through on low until evenly distributed.
- Milk to finish. About half a cup, added slowly, until the dough is soft but you can still handle it. A little sticky is right — that is what keeps them light.
- Pat into rounds. Wet your hands with ice water and press the dough into discs about six inches across, on a parchment-lined sheet. They do not need to be neat.
- Wash and seed. Brush the tops with the egg wash and a little olive oil, then scatter sesame seeds over.
- Bake. 375°F for about 20 minutes, until golden brown. Light and flaky inside.
Cheddar, or any cheese you like, works just as well as the feta.