Zeytinli çörek, made with unleavened dough prepared with olive oil and chopped black olives and baked quickly, is a practical choice for those seeking a simple, economical breakfast pastry.
Mix the olive oil, orange juice, baking powder, and salt, then knead a soft dough by adding flour little by little.
Add the chopped and well-drained olives to the dough and knead briefly to distribute evenly.
Pull off pieces of dough and shape into long thin or round buns, then arrange on a baking tray.
If desired, sprinkle sesame seeds on top and bake in a preheated 180-degree oven until golden brown.
Important: Drain the olives thoroughly before adding them, or they'll add extra moisture and soften the dough's texture. Allergen: contains wheat (gluten). Caution: since olives are salty, reduce the amount of salt you add to the dough separately.
If you chop the olives into small pieces instead of coarsely, you get an even distribution in every bite of the pastry.
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