Cooked by Dina Nikolaou,
a prominent Head Cook and food author
a prominent Head Cook and food author
"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)
Ingredients (for 12 rolls):
3 tea-cups of hard bread flour, sifted
3 tea-cups of hard bread flour, sifted
1/3 tsp of salt
1/3 tsp of granulated sugar
1/2 tbsp of dried yeast
60 ml of extra virgin olive oil
1/2-1 tea-cup of warm water
1 large yellow onion, finely chopped
1 large yellow onion, finely chopped
1/2 tsp of dried oregano
1/2-1 tbsp of coarse salt
Method:
Put in a large bowl the sifted flour, the salt, the sugar, the yeast and 2 tbsp of the olive oil and thoroughly mix the ingredients with your hands until they are well blended. Gradually add the warm water, while you keep kneading, until you end up with a homogeneous dough (maybe not all the amount of the water will be needed).
Put in a large bowl the sifted flour, the salt, the sugar, the yeast and 2 tbsp of the olive oil and thoroughly mix the ingredients with your hands until they are well blended. Gradually add the warm water, while you keep kneading, until you end up with a homogeneous dough (maybe not all the amount of the water will be needed).
Transfer the dough on a clean floured surface and knead with your hands for about 5-6 minutes until it becomes smooth and elastic. Lightly brush with some oil a bowl, put the dough in and cover with some cling film. Leave the dough in a warm place for about 45 minutes until it rises and doubles in size.
In the meantime, warm the rest of the oil in a non-stick frying pan on medium heat and throw in the onion and a pinch of salt. Sauté for 3-4 minutes, stirring with a wooden spatula or until the onion is softened and lightly golden and caramelised. Sprinkle with the oregano, stir with a spoon and take off the heat. Leave aside to cool down.
Preheat the oven to 200°C and brush with oil a spacious baking pan.
Take the risen dough on a floured surface and divide it into 12 equal size balls. Shape each one with your palms into a small disc. Transfer the rolls on the baking pan and cover with a clean and slightly damp kitchen towel. Leave aside for 30 minutes until the rolls rise.
Get the sautéed onion with a slotted spoon and divide on the top of the bread rolls. Sprinkle with the coarse salt and put the pan in the middle shelf of the oven.
Bake for about 15 minutes until the bread rolls are lightly coloured (this dough resembles to a pizza dough so don't expect them to brown too much).
Take out of the oven and serve the rolls warm or at room temperature.
In the meantime, warm the rest of the oil in a non-stick frying pan on medium heat and throw in the onion and a pinch of salt. Sauté for 3-4 minutes, stirring with a wooden spatula or until the onion is softened and lightly golden and caramelised. Sprinkle with the oregano, stir with a spoon and take off the heat. Leave aside to cool down.
Preheat the oven to 200°C and brush with oil a spacious baking pan.
Take the risen dough on a floured surface and divide it into 12 equal size balls. Shape each one with your palms into a small disc. Transfer the rolls on the baking pan and cover with a clean and slightly damp kitchen towel. Leave aside for 30 minutes until the rolls rise.
Get the sautéed onion with a slotted spoon and divide on the top of the bread rolls. Sprinkle with the coarse salt and put the pan in the middle shelf of the oven.
Bake for about 15 minutes until the bread rolls are lightly coloured (this dough resembles to a pizza dough so don't expect them to brown too much).
Take out of the oven and serve the rolls warm or at room temperature.
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