Onion and Olive Bialy

In the rainy weather I get quite a craving for hot bread. This time i decided to do a bialy.

You need:

For the dough

1. Maida – 3 cups
2. Active Dry yeast – 1 tsp
3. Sugar – 1 tbsp
4. Salt – 1 tsp
5. Water – 1+1/4 cups
6. Parsley - 1 tsp (dried)
7. Oil – for brushing & greasing
8. Whole wheat flour – 4 tbsp (for dusting)

For the filling:

1. Onions - 3, medium, chopped
2. Black olives - 1 cup
3. salt to taste
4. pepper to taste
5. Olive oil - 1 tsp
6. Tomato ketchup - 1/2 cup
7. Sesame seeds for topping

How to:

Filling:

1. Heat the olive oil
2. Add onions and saute till they just start turning brown
3. Add black olives and cook for 30 seconds
4. Add salt and pepper, mix well, remove from flame and keep aside

Dough:

1. Heat water to lukewarm (make sure it's not too hot or the yeast will die)
2. Add yeast, salt and sugar to the water. Cover and keep aside for 5-10 minutes (till it starts frothing)
3. In a large bowl mix maida with this yeast mixture and knead for 10 minutes. Add parsley and mix well.
4. Coat with oil and cover and keep in a warm place to rise for 2 hours
5. When the dough doubles in size, punch the air out of it and knead a little. Divide in to 8 equal parts and roll in to a ball. Dust in wheat flour.

Assembly:

1. Flatten out the dough balls and keep on a greased baking tray for the second rising. Press the rounds in the middle to create a depression that will hold the filling. The sides should be risen. 
2. Prick the depressed center with a fork. This will ensure the center with the filling does not rise.
3. Cover and let them rise for another hour
4. Preheat oven at 230 degrees C
5. Spread a tsp or more of ketchup on each of the depressed center and place the onion filling on top. Brush some oil on the sides and sprinkle sesame seeds
6. Bake for 12- 15 minutes or till the crust turns golden brown. keep checking as the time will vary for every oven
7. Serve hot

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