Naan-e zaitoon (olive flatbread)

Instructions

1. Mix the flour, yeast, salt and sugar, then add the warm water and knead for 10 minutes.
2. Work in the olive oil, then cover and leave to rise for 1 hour.
3. Finely chop the olives and parsley.
4. Divide the dough into 4 and roll each piece into a disc about 4 mm thick.
5. Spread the chopped olives, parsley and oregano over half of each disc, then fold the dough over to enclose the filling.
6. Gently flatten and prick the surface with a fork.
7. Cook in a thick pan covered, 3 to 4 minutes per side, or in the oven at 230 °C for 10 to 12 minutes.
8. Cut into pieces and serve while still warm.