Mix the flour with the oil until it has all been absorbed. (you can do this in a mixer). Then, make a well in the centre (if you are doing it by hand) and add the lukewarm water, with a little salt and the fresh orange juice (if you want you can replace the juice with 3 cups of water). If you are kneading the mixture with a mixer add ingredients to the mixer and continue kneading until the mixture is smooth and elastic. If the dough is too tough, add a little more water, if it is too loose, add a little more flour. Keep it covered for at least ½ an hour to let it settle.
Mix the olives with the coriander and preheat the oven to 180°C. Take small pieces of the dough, and spread them out into thin layers. Cut square pieces of 20cm roughly, and then cut them diagonally into 2 triangles. Place a tablespoon of the mixture a little above the triangle’s longest side and then bring the long side above the mixture to cover it. Roll them into rolls and give them a croissant shape and spread them out on an oiled dish (or baking paper). Spread a little oil over them, sprinkle sesame seeds on them if you want, and cook in the oven for about 45 minutes, until they take a brownish colour.
Ingredients:
1kg village flour
1/3 cup olive oil + extra
to spread
2 cups (approx.) lukewarm water
1 cup orange juice
A little salt, a little oil
to spread
3 cups finely chopped
black olives
½ cup finely chopped
fresh coriander
Sesame seeds to sprinkle on top (optional)
