Soure Olive-Oil Biscuits
The regional formula attributed to Soure makes yeast-raised figure-eight biscuits without eggs or sugar: flour, water, low-acidity olive oil, yeast and salt. The publication specifies a 45-minute proof but only a ‘medium oven’; we preserve the baking temperature and duration as unknown.
- Yields
- Quantity not stated by the source
- Prep
- About 15 minutes kneading + 45 minutes proving; shaping time not included
- Cook
- Not stated by the source
Ingredients
- 1 kg / 2.2 lb Wheat flour
- 500 ml / 16.9 fl oz Water
- 200 ml / 6.8 fl oz Low-acidity olive oil
- 10 g / 0.35 oz; type not specified Baker's yeast
- 8 g / 0.28 oz Salt
Method
Mix the flour with the olive oil, gradually adding the water.
Knead for about 15 minutes. Separately, dissolve the yeast and salt in warm water taken from the stated quantity and add them to the dough.
Continue mixing until the dough is elastic and pliable, resembling ‘chewing gum’, so that it stretches and shapes easily.
Leave to rest and prove for about 45 minutes.
Divide into small balls, stretch each portion by hand and shape it into a figure eight.
Arrange on a baking tray and bake in a medium oven. The source gives no temperature, duration or final doneness cue.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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