1. Place water, flour, salt, yeast, egg and oil into bread machine and set on "dough."

2. While dough is mixing and rising, drain olives and chop.

3. Finely chop onions and garlic and place in non-stick frypan. Banche. Add olives and cook for not more than 1 min. Set aside this filling mix to cool.

4. Take dough and set into 6 equal portions. Roll each portion into a ball, then pull into a circle about 6-7" round.

5. Place equal amounts of filling in middle of each dough circle and fold each into semi-circles. Securly pinch down the rims of each rol and place on baking tray.

6. Allow to rise to 20 min in warm, dark space.

7. Bake at 200'C for 20 min. Remove and place on wire wrack to cool.

when making it. It stores better than most breads and therefore is terrific for school lunches.