Arabic bread with olives

Place the flour and in the Center, add the yeast dissolved in lukewarm water and sugar together as the flour with the salt along for the last not to be in contact with the yeast. Mince to taste the Green and black olives. Knead well until obtaining a fine paste and continue to make it soft and elastic, this will serve to get a nice soft bread, and tender.

The procedure is a little tricky and you make as well: take the dough and give it the form of a cord, lift it with one hand and taking it tilted or bumped as firmly on the floor. Then fold the dough that you will be stretched to form the cord again. Shake it again then

form a ball with the dough and put it in a porcelain bowl. spennellatela with oil.

Wrap it with plastic wrap and put it in warm place to rise for about an hour or two. Now take the dough and work table sprinkled with flour shared into six equal parts. Pull with the help of a rolling pin roll the dough to about 2 cm above and sprinkle with semolina. Place ben branch on a baking sheet covered with parchment paper, cover with plastic wrap or a towel and let rise again for 30 minutes. Bake at 200° pre-heated in the oven and cook for about 10 minutes.