CAUTION: May contain pit fragments.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 teaspoons vegetable oil
- 1 cup halal yogurt
- 1 egg, beaten (for brushing)
- 1 cup pitted Kalamata olives, chopped
- 1 onion, chopped
- 1 teaspoon dry mint, crumbled
- 1 tablespoon fresh mint, chopped
- 1 cup fresh coriander, finely chopped
Combine flour, baking powder, and oil.
Add yogurt and mix into a pliable dough.
Set aside and allow to rest for 10 minutes.
Combine the filling ingredients, mix well, and set aside.
Pre-heat oven to 350°F.
Cut dough into 4 equal pieces, then roll out each piece to about ¾-inch thickness.
Spread ¼ of the filling over each piece and roll each as if a jelly roll.
Place on a baking sheet and brush each piece with the beaten egg.
Place baking sheet in oven.
Bake for 45 minutes: the first 30 minutes at 350°F or until golden, then at 300°F for the final 15 minutes.
For a more colorful presentation, substitute pimento-stuffed green olives and black olives for the Kalamata olives.
As an alternative, slice each loaf into roulades or pinwheels after baking and cooling.