Quick, Hot, Fresh- Savory Breads with Feta and Olives.

Filled with good things, these flavorful rolls makes a light meal out of a bottle of wine, or turns a pan of scrambled eggs into brunch. This casual dough comes together in less time than it takes to open a bottle of wine and rinse out the good glasses you keep on the top shelf, or it's enormously flexible- feta or olives are the classic fillings in Greece. Here we use both, but toss in whatever you have, or whatever you like- prosciutto and sauteed onions, for example.

Thanks to self-rising flour, it's basically like juicing up a packaged mix. 

We will need:

500 g/ 4 C self-rising flour

1 tsp. sugar

1/2 tsp salt

some black pepper and some oregano or other herbs of your choice

120 ml/ 1/2 C extra virgin olive oil

2 eggs 

200 g/ 1 C strained yogurt

a large handful of olives, pitted and chopped

a very thick slice of feta, crumbled (put in as much as you like, as long as the dough can hold it together.)

Mix the oil in with the dry ingredients first for a tender crumb.

Add the eggs and the yogurt, and whatever fillings you like. Here, cocktail olives and crumbled feta:

Other choices- sauteed onions and prosciutto, scamorza and sun-dried tomatoes in oil, etc.

Blend with your hands to form a shaggy dough:

Form into rounds or ovals about double the size of an egg, dust with more oregano or some ground black pepper, and bake on non-stick baking paper at 200 C/400 F for about 20 minutes. Served hot, they make an occasion out of anything.