1. In a bowl, combine the flour and salt, stirring to prevent the salt from coming into direct contact with the yeast. Add the yeast, mix, and pour in the water. Knead until you have a soft, slightly sticky dough. Cover with plastic wrap or a towel and let it rise for 1 hour.

2. Add the grated dry onion, spring onions, coriander, and mint. Knead again to incorporate the ingredients evenly into the dough. Wet your hands and take 250g of dough. Place it on a cutting board and flatten it slightly into a round shape. Add about 15 olives (50g) in the center. Fold the edges of the dough inward to enclose the filling and form the elioti. Wet your hands again, gently release the dough from the board, shape it carefully so the olives don’t spill out, and transfer it onto a baking tray lined with parchment paper. Repeat with the remaining dough and filling to make 8 pieces.

3. Cover with a towel and let rise for 30 minutes. Bake in a preheated oven at 180°C for 50 minutes or until golden brown.