1/2 sheet of active dry yeast
1/2 tablespoon sugar
1 cup warm water
5 tablespoons olive oil
Salt to taste
3 cups all-purpose flour
1 egg, beaten for brushing
Filling
2 tablespoons olive oil
1 large onion, chopped
3 cups mixed greens and talos (agricultural, broccoli, cauliflower)
Salt and pepper to taste
1 tablespoon green olives, pitted
1/2 sheet of active dry yeast
1/2 tablespoon sugar
1 cup warm water
5 tablespoons olive oil
Salt to taste
3 cups all-purpose flour
1 egg, beaten for brushing
Filling
2 tablespoons olive oil
1 large onion, chopped
3 cups mixed greens and talos (agricultural, broccoli, cauliflower)
Salt and pepper to taste
1 tablespoon green olives, pitted
1
Dissolve the yeast in warm water, add sugar, olive oil, salt, and flour, stirring until smooth
Knead the dough until it's no longer sticky
Cover and let rest for 30 minutes
Filling
1
Heat the olive oil in a pan, sauté the onion, greens, and talos
Season with salt, pepper, and olives
2
Preheat the oven to 400°C (200°F)
Roll out the dough into circles of approximately 8 cm (3 inches) in diameter
Stuff the flatbreads, close, and place them on a baking sheet lined with parchment paper
Brush with beaten egg and bake until golden brown.
