Refined flour (maida)
3 3/4 cups
Extra virgin olive oil
Black olives sliced
Soak yeast and sugar in four tablespoons of lukewarm water and stir till it dissolves.
Top it up with more lukewarm water to get one and a half cups of the mixture. Place the refined flour in a bowl and add salt and mix. Add the yeast mixture to the flour and knead for eight to ten minutes till you get a soft dough.
Cover with a wet cloth and set aside for about one hour or till it rises and doubles in volume.
Knock back the risen dough, add about three tablespoons of olive oil gradually, kneading after each addition so that it is well incorporated into the dough. Cover again with a wet cloth and set aside to rise.
Preheat oven 200°C. Divide the dough into four equal portions.
Sprinkle some flour and roll into round discs. Arrange them on a silicon baking sheet placed in a baking tray and press with your finger tips to make small dents.
Drizzle the remaining oil and sprinkle mixed dried herbs, black olives, garlic and onion. Place the tray in the preheated oven and bake for fifteen to twenty minutes or till the breads gets cooked and turn a light brown.
Eat them warm and when they are fresh.