2 c whole wheat flour
1 c white flour
1 1/4 c warm water
1 ts salt
1 1/2 TB yeast
1 sm egg
1 TB olive oil
1/2 lg red onion — finely chopped
1 cn black olives — drained
5 garlic cloves — chopped and
: blanched
1. Place water, flour, salt, yeast, egg and oil into bread machine
and set on “dough.” 2. While dough is mixing and rising, drain olives
and chop. 3. Finely chop onions and garlic and place in non-stick
frypan. Banche. Add olives and cook for not more than 1 min. Set
aside this filling mix to cool. 4. Take dough and set into 6 equal
portions. Roll each portion into a ball, then pull into a circle
about 6-7″ round. 5. Place equal amounts of filling in middle of each
dough circle and fold each into semi-circles. Securly pinch down the
rims of each rol and place on baking tray. 6. Allow to rise to 20 min
in warm, dark space. 7. Bake at 200’C for 20 min. Remove and place on
wire wrack to cool.
Yields
6 Servings