This Turkish bread is made by mixing chopped olives into the dough and cooking it on a hot griddle. It comes together quickly for a crowd, contains no dairy, and is kneaded with olive oil.
Knead the flour with the yeast, olive oil, salt, and warm water. Add the chopped olives and knead until smooth. Cover and let the dough rise.
Roll or press the risen dough into a large, thin round.
Spread the thin dough over a hot griddle and cook both sides until bubbles form and the bread is lightly browned.
Remove the bread from the griddle, slice it, and serve hot.
Pit and drain the olives thoroughly before adding them to the dough. Any remaining pits can be dangerous when rolling out the dough, and excess moisture will soften it. Contains wheat (gluten).
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